Open AccessDesign of lattice simplex mixtures as a statistical tool for the inclusion of cowpea bean flour (Vigna unguiculata) in a cheese stick formulation
Author(s) -
J.C. Mendoza-Combatt,
L. Fuentes-Medina,
M. Mendoza-Combatt
Publication year - 2021
Publication title -
revista mexicana de ingeniería química
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.288
H-Index - 18
eISSN - 2395-8472
pISSN - 1665-2738
DOI - 10.24275/rmiq/alim2433
Subject(s) - vigna , food science , mathematics , flavor , sensory analysis , raw material , agronomy , chemistry , biology , organic chemistry