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

Benzer Materyaller

• Sensory evaluation and consumer acceptance of naturally and lactic acid bacteria-fermented pastes of soybeans and soybean–maize blends
  Yazar:: Ng'ong'ola-Manani, Tinna A, ve diğerleri
  Baskı/Yayın Bilgisi: (2014)
• Metabolite changes during natural and lactic acid bacteria fermentations in pastes of soybeans and soybean–maize blends
  Yazar:: Ng'ong'ola-Manani, Tinna Austen, ve diğerleri
  Baskı/Yayın Bilgisi: (2014)
• Use of fungal alpha amylase and ascorbic acid in the optimisation of grain amaranth–wheat flour blended bread
  Yazar:: Ruth J. Kamoto, ve diğerleri
  Baskı/Yayın Bilgisi: (2018-09-01)
• Use of fungal alpha amylase and ascorbic acid in the optimisation of grain amaranth–wheat flour blended bread
  Yazar:: Kamoto, Ruth J., ve diğerleri
  Baskı/Yayın Bilgisi: (2018)
• Influence of maturity, smoking, and drying of fresh maize on sensory acceptability and nutritional content of the developed porridges
  Yazar:: Lizzie Saka, ve diğerleri
  Baskı/Yayın Bilgisi: (2018-11-01)