Sensory evaluation of aromatic foods packed in developed starch based films using fuzzy logic
The last two decades have seen attempts to replace non biodegradable, synthetic food packaging films with alternatives made from biopolymers. The objective of the present work was to evaluate sensory quality of tea leaf and culinary tastemaker powder when sealed in pouches based on starch films. Fil...
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| Main Authors: | , |
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| Format: | Article |
| Language: | English |
| Published: |
ISEKI_Food Association (IFA)
2015-04-01
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| Series: | International Journal of Food Studies |
| Subjects: | |
| Online Access: | https://www.iseki-food-ejournal.com/article/60 |
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