Cape Peninsula University of Technology
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Textural and sensorial characteristics of Bambara groundnut shortcrust and puff pastry .xlsx

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posted on 2024-11-26, 10:06 authored by Samukelisiwe NkantsuSamukelisiwe Nkantsu, Victoria Adaora JideaniVictoria Adaora Jideani, Oluwafemi O. OguntibejuOluwafemi O. Oguntibeju

Ethics Approval Reference Number: 211282537/01/2020


This study investigated the effect of Bambara groundnut flour on the textural and sensorial properties of shortcrust and puff pastry products.

History

Is this dataset for graduation purposes?

  • Yes

Supervisor email address

JideaniV@cput.ac.za

Usage metrics

    Faculty of Applied Sciences

    Categories

    Keywords

    Bambara groundnut -- Sensory evaluationGluten-free dietSensory evaluationQuantitative Descriptive Analysis (QDA)

    Licence

    CC BY-NC-SA 4.0

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