Storage stability studies and consumer acceptability of ready-to-consumekunun gyada powder
The shelf stability of ready-to-consumekunun gyada powder samples were evaluatedfor 9 monthsby analyzing changes in water activity, colour, development of peroxides and rancidity, microbiological changes and consumer acceptability ofthe product stored at 24oC±2and relative humidi...
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| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
International Organization of Scientific Research
2019
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| Online Access: | http://psasir.upm.edu.my/id/eprint/82255/1/Storage%20stability%20studies%20and%20consumer%20acceptability%20of%20ready-to-consumekunun%20gyada%20powder.pdf http://psasir.upm.edu.my/id/eprint/82255/ http://www.iosrjournals.org/iosr-jestft/pages/13(5)Series-1.html |
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