Indigenous fermentation and women-led processing stabilize sensory quality of pearl millet for future food systems
Traditionally fermented foods are vital for resilient future food systems due to their low energy requirements and cultural heritage. This study evaluated Damirga, a porridge made from fermented pearl millet (Pennisetum glaucum (L.) R. Br.), to identify sensory drivers of consumer acceptance and exp...
में बचाया:
| मुख्य लेखकों: | , , , , |
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| स्वरूप: | Artigo |
| भाषा: | Inglês |
| प्रकाशित: |
Elsevier
2026-06-01
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| श्रृंखला: | Future Foods |
| विषय: | |
| ऑनलाइन पहुंच: | http://www.sciencedirect.com/science/article/pii/S266683352600119X |
| टैग: |
कोई टैग नहीं, इस रिकॉर्ड को टैग करने वाले पहले व्यक्ति बनें!
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