Browsing by Subject "Sensory evaluation"
Now showing items 1-2 of 2
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(2012-02-14)Whole ground white, high tannin and black sorghum with and without additional high tannin sorghum bran were used in different proportions to develop ready to eat breakfast cereals and snacks. The effect of extrusion on the ...
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(Texas A&M University. Libraries, 1980)Morphological, histological, and chemical analysis of the interlocular septa of jalapeño peppers and bell peppers were compared. Scanning electron, brightfield, and transmission electron microscopic examinations of the ...