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

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Detalles Bibliográficos
Autores principales: Ng'ong'ola-Manani, Tinna A, Mwangwela, Agnes M, Schüller, Reidar B, Østlie, Hilde M, Wicklund, Trude
Formato: Online Artículo Texto
Lenguaje:English
Publicado: BlackWell Publishing Ltd 2014
Materias:
Corrigendum
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4048616/
http://dx.doi.org/10.1002/fsn3.120
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author Ng'ong'ola-Manani, Tinna A
Mwangwela, Agnes M
Schüller, Reidar B
Østlie, Hilde M
Wicklund, Trude
author_facet Ng'ong'ola-Manani, Tinna A
Mwangwela, Agnes M
Schüller, Reidar B
Østlie, Hilde M
Wicklund, Trude
author_sort Ng'ong'ola-Manani, Tinna A
collection PubMed
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spelling pubmed-40486162014-06-16 Sensory evaluation and consumer acceptance of naturally and lactic acid bacteria-fermented pastes of soybeans and soybean–maize blends Ng'ong'ola-Manani, Tinna A Mwangwela, Agnes M Schüller, Reidar B Østlie, Hilde M Wicklund, Trude Food Sci Nutr Corrigendum BlackWell Publishing Ltd 2014-05 2014-05-13 /pmc/articles/PMC4048616/ http://dx.doi.org/10.1002/fsn3.120 Text en © 2014 Food Science & Nutrition published by Wiley Periodicals, Inc. http://creativecommons.org/licenses/by/3.0/ This is an open access article under the terms of the Creative Commons Attribution License, which permits use, distribution and reproduction in any medium, provided the original work is properly cited.
spellingShingle Corrigendum
Ng'ong'ola-Manani, Tinna A
Mwangwela, Agnes M
Schüller, Reidar B
Østlie, Hilde M
Wicklund, Trude
Sensory evaluation and consumer acceptance of naturally and lactic acid bacteria-fermented pastes of soybeans and soybean–maize blends
title Sensory evaluation and consumer acceptance of naturally and lactic acid bacteria-fermented pastes of soybeans and soybean–maize blends
title_full Sensory evaluation and consumer acceptance of naturally and lactic acid bacteria-fermented pastes of soybeans and soybean–maize blends
title_fullStr Sensory evaluation and consumer acceptance of naturally and lactic acid bacteria-fermented pastes of soybeans and soybean–maize blends
title_full_unstemmed Sensory evaluation and consumer acceptance of naturally and lactic acid bacteria-fermented pastes of soybeans and soybean–maize blends
title_short Sensory evaluation and consumer acceptance of naturally and lactic acid bacteria-fermented pastes of soybeans and soybean–maize blends
title_sort sensory evaluation and consumer acceptance of naturally and lactic acid bacteria-fermented pastes of soybeans and soybean–maize blends
topic Corrigendum
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4048616/
http://dx.doi.org/10.1002/fsn3.120
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