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Sensory and physicochemical profiling of traditional and enriched gari in Benin
Gari is a roasted fermented granular product made from cassava in many African countries. It is consumed raw, or added with water, or cooked into a paste. Up to now, gari enriched with palm oil and/or soybean is not available on Beninese markets. To our knowledge, no sensory profiling using appropri...
Gespeichert in:
| Veröffentlicht in: | Food Sci Nutr |
|---|---|
| Hauptverfasser: | , , , , , , , |
| Format: | Artigo |
| Sprache: | Inglês |
| Veröffentlicht: |
John Wiley and Sons Inc.
2019
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| Schlagworte: | |
| Online Zugang: | https://ncbi.nlm.nih.gov/pmc/articles/PMC6804918/ https://ncbi.nlm.nih.gov/pubmed/31660147 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1002/fsn3.1201 |
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