Učitavanje...
Sensory evaluation and consumer acceptance of naturally and lactic acid bacteria-fermented pastes of soybeans and soybean–maize blends
Fermented pastes of soybeans and soybean–maize blends were evaluated to determine sensory properties driving consumer liking. Pastes composed of 100% soybeans, 90% soybeans and 10% maize, and 75% soybeans and 25% maize were naturally fermented (NFP), and lactic acid bacteria fermented (LFP). Lactic...
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| Glavni autori: | , , , , |
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| Format: | Artigo |
| Jezik: | Inglês |
| Izdano: |
Wiley Periodicals Inc
2014
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| Teme: | |
| Online pristup: | https://ncbi.nlm.nih.gov/pmc/articles/PMC3959958/ https://ncbi.nlm.nih.gov/pubmed/24804070 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1002/fsn3.82 |
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