Abstract The current study aimed to evaluate the feasibility and acceptability of sweet potato chips from three cultivars undergoing different cooking methods. The sweet potatoes used were cream peel
Each year the Food Standards Agency reports on its science and research programmes. In this section you’ll find data on our expenditure on science and evidence. The latest report covers the period...
Abstract This study aimed to the replacement of sodium chloride (0.4 to 1.6%) by potassium chloride (0.2 to 0.8%) in French bread formulation and evaluate its effect on physical, physicochemical and s
The dataset contains the results of research on the properties of films (hydrogels) obtained from a mixture of polysaccharides with emulsion-stabilizing effects (gum Arabic (GAR), octenyl succinic anh
