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...
I tiakina i:
| Ngā kaituhi matua: | , , , , |
|---|---|
| Hōputu: | Artigo |
| Reo: | Inglês |
| I whakaputaina: |
Elsevier
2026-06-01
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| Rangatū: | Future Foods |
| Ngā marau: | |
| Urunga tuihono: | http://www.sciencedirect.com/science/article/pii/S266683352600119X |
| Ngā Tūtohu: |
Kāore He Tūtohu, Me noho koe te mea tuatahi ki te tūtohu i tēnei pūkete!
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