Tables index

From

Organoleptic Characteristics of Attiekes (Manihotesculenta root semolina) Enriched with Moringa Leaf (Moringa oleifera Lam), Curcuma Rhizomas (Curcuma longa Linnaeus) and Caju Almond Paste (Anacardiumoccidentale L)

COULIBALY Tiémoko, FONANA Ibrahim, BIEGO Godi Henri Marius Adielou

American Journal of Food Science and Technology. 2025, 13(5), 114-121 doi:10.12691/ajfst-13-5-2
  • Table 1. Experimental parameters of the Central Composite Design and their coded and actual values used
  • Table 2.Percentage of composite Attiékés and enrichment products
  • Table 3. Eigenvalue matrix and correlations of sensory parameters of Agbodjama Attiéké with F1 and F2 components of principal component analysis
  • Table 4. Percentages of tasters of the composite Attiéké samples and the control Aattiéké studied, according to level of appreciation