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

por Ng'ong'ola-Manani, Tinna A, Mwangwela, Agnes M, Schüller, Reidar B, Østlie, Hilde M, Wicklund, Trude
Publicado 2014

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

por Ng'ong'ola-Manani, Tinna A, Mwangwela, Agnes M, Schüller, Reidar B, Østlie, Hilde M, Wicklund, Trude
Publicado 2014

Effect of cowpea flour processing on the chemical properties and acceptability of a novel cowpea blended maize porridge

por Ngoma, Theresa N., Chimimba, Ulemu K., Mwangwela, Agnes M., Thakwalakwa, Chrissie, Maleta, Kenneth M., Manary, Mark J., Trehan, Indi
Publicado 2018