Sensory evaluation and consumer acceptance of naturally and lactic acid bacteria-fermented pastes of soybeans and soybean-maize blends
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Sensory evaluation and consumer acceptance of naturally and lactic acid bacteria-fermented pastes of soybeans and soybean-maize blends
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article científic
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article scientifique
@fr
articolo scientifico
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artigo científico
@pt
bilimsel makale
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scientific article published on 20 December 2013
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vedecký článok
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vetenskaplig artikel
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videnskabelig artikel
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vědecký článek
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name
Sensory evaluation and consume ...... beans and soybean-maize blends
@en
Sensory evaluation and consume ...... eans and soybean-maize blends.
@nl
type
label
Sensory evaluation and consume ...... beans and soybean-maize blends
@en
Sensory evaluation and consume ...... eans and soybean-maize blends.
@nl
prefLabel
Sensory evaluation and consume ...... beans and soybean-maize blends
@en
Sensory evaluation and consume ...... eans and soybean-maize blends.
@nl
P2093
P2860
P356
P1476
Sensory evaluation and consume ...... beans and soybean-maize blends
@en
P2093
Agnes M Mwangwela
Hilde M Ostlie
Reidar B Schüller
Tinna A Ng'ong'ola-Manani
Trude Wicklund
P2860
P304
P356
10.1002/FSN3.82
P577
2013-12-20T00:00:00Z