Ładuje się......
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...
Zapisane w:
| Wydane w: | Food Sci Nutr |
|---|---|
| Główni autorzy: | , , , , , , , |
| Format: | Artigo |
| Język: | Inglês |
| Wydane: |
John Wiley and Sons Inc.
2019
|
| Hasła przedmiotowe: | |
| Dostęp online: | 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 |
| Etykiety: |
Dodaj etykietę
Nie ma etykietki, Dołącz pierwszą etykiete!
|