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Adrian L Kerrihard

Montclair State University, USA


Adrian L Kerrihard is an Assistant Professor of Food Science at Montclair State University in New Jersey. His research background is in food stability, chemical analysis, sensory evaluation, and mathematical modeling. His more recent work has focused on food processing variables and how these relate to flavor chemistry outcomes and nutritional attributes.


Abstract : Phenolic contents, sensory characteristics and consumer acceptability of pasta made with sprouted and non-sprouted chickpea flours