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

समान संसाधन

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