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Keywords: Sensory acceptability
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Journal Articles
Journal:
Nutrition & Food Science
Nutrition & Food Science (2016) 46 (3): 374–387.
Published: 09 May 2016
..., whole soy flour and cassava starch were produced, and compared to a commercial chocolate cookie regarding to physical properties and sensory acceptability. Findings The chocolate cookie made with rice flour instead of wheat flour was as liked as the cookie with wheat flour, and the greater...
