Sensory and Textural properties of Pie Crust Prepared from Soft Wheat flour Incorporated with Lemon Peel-Derived Fat Replacer
| dc.contributor.author | Bello, Fatimatu | |
| dc.date.accessioned | 2015-11-16T14:51:26Z | |
| dc.date.accessioned | 2023-04-21T11:11:13Z | |
| dc.date.available | 2015-11-16T14:51:26Z | |
| dc.date.available | 2023-04-21T11:11:13Z | |
| dc.date.issued | 2013-09-16 | |
| dc.description | A thesis submitted to the Department of Biochemistry and Biotechnology in Partial Fulfillment of the Requirements for the Degree of Master of Science in Food Science and technology. | en_US |
| dc.description.abstract | The main objective of this research was to study the effect lemon peel has on the sensory and textural properties of pie crust using both sensory panelists and the Texture Profile Analyzer... | en_US |
| dc.description.sponsorship | KNUST | en_US |
| dc.identifier.uri | https://ir.knust.edu.gh/handle/123456789/7808 | |
| dc.language.iso | en | en_US |
| dc.title | Sensory and Textural properties of Pie Crust Prepared from Soft Wheat flour Incorporated with Lemon Peel-Derived Fat Replacer | en_US |
| dc.type | Thesis | en_US |
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