Sensory evaluation and consumer acceptance of naturally and...

Food Science & Nutrition 2014 / 05 Vol. 2; Iss. 3

Sensory evaluation and consumer acceptance of naturally and lactic acid bacteria-fermented pastes of soybeans and soybean-maize blends

Ng'ong'ola-Manani, Tinna A., Mwangwela, Agnes M., Schüller, Reidar B., Østlie, Hilde M., Wicklund, Trude
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Volume:
2
Journal:
Food Science & Nutrition
DOI:
10.1002/fsn3.120
Date:
May, 2014
File:
PDF, 412 KB
2014
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