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

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

Bibliographic Details
Main Authors: Ng'ong'ola-Manani, Tinna A, Mwangwela, Agnes M, Schüller, Reidar B, Østlie, Hilde M, Wicklund, Trude
Format: Online
Language:English
Published: BlackWell Publishing Ltd 2014
Online Access:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4048616/

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4048616/

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