Effect of different flavoring agents on sensory aspects of hazelnut butter: Identification and prioritization using riddling and TOPSIS approaches
Hazelnuts are nutrient nuts with complex matrices rich in unsaturated fatty and other bioactive compounds such as high-quality vegetable protein, fiber, minerals, tocopherols, phytosterols and phenolic compounds. One of the hazelnut processing methods is its conversion into various products such as...
| Main Authors: | , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
AIMS Press
2018-08-01
|
| Series: | AIMS Agriculture and Food |
| Subjects: | |
| Online Access: | http://www.aimspress.com/article/10.3934/agrfood.2018.3.266/fulltext.html |