Optimization of a cupuaçu (Theobroma grandiflorum) nectar formulation
A Cupuaçu (Theobroma grandiflorum) nectar formulation was optimized, for European consumers, using an augmented simplex centroid mixture design. the working ranges, x1 (Sugar, 10–25%), x2 (Cupuaçu, 15–30%) and x3 (Water, 60–75%), were based on a common Brazilian recipe. As responses, a sensory panel...
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| Formato: | article |
| Idioma: | eng |
| Publicado em: |
2013
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| Texto completo: | http://hdl.handle.net/10400.1/2663 |
| País: | Portugal |
| Oai: | oai:sapientia.ualg.pt:10400.1/2663 |