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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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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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