ロード中...
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...
保存先:
| 出版年: | Food Sci Nutr |
|---|---|
| 主要な著者: | , , , , , , , |
| フォーマット: | Artigo |
| 言語: | Inglês |
| 出版事項: |
John Wiley and Sons Inc.
2019
|
| 主題: | |
| オンライン･アクセス: | 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 |
| タグ: |
タグ追加
タグなし, このレコードへの初めてのタグを付けませんか!
|