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Hedonic evaluation and check-all-that-apply (CATA) question for sensory characterisation of stewed vegetable Amaranthus
Hedonic assessment and sensory characteristics of 13 Amaranthus genotypes, stewed with onions, tomatoes and potatoes, were evaluated. 50 consumers ranked their preference on a nine-point hedonic scale to determine overall acceptability of the stewed samples. In addition, 100 consumers were asked to...
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| Pubblicato in: | J Food Sci Technol |
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| Autori principali: | , , , , |
| Natura: | Artigo |
| Lingua: | Inglês |
| Pubblicazione: |
Springer India
2019
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| Soggetti: | |
| Accesso online: | https://ncbi.nlm.nih.gov/pmc/articles/PMC7016061/ https://ncbi.nlm.nih.gov/pubmed/32116355 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-019-04073-1 |
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