Sensory evaluation and consumer acceptability of a beverage made from malted and fermented cereal: case of gowe from Benin

Sensory profile of gowe beverage was established with 10 gowe samples by 22 semitrained panelists. Besides, consumer study was performed on four representative gowe samples with 141 African ordinary consumers using a modified quantitative descriptive analysis. Gowe samples significantly differed (P ...

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Detalles Bibliográficos
Autores principales: Adinsi, Laurent, Akissoé, Noël H, Dalodé-Vieira, Générose, Anihouvi, Victor B, Fliedel, Geneviève, Mestres, Christian, Hounhouigan, Joseph D
Formato: Online Artículo Texto
Lenguaje:English
Publicado: BlackWell Publishing Ltd 2015
Materias:
Original Research
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4304555/
https://www.ncbi.nlm.nih.gov/pubmed/25649142
http://dx.doi.org/10.1002/fsn3.166

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4304555/
https://www.ncbi.nlm.nih.gov/pubmed/25649142
http://dx.doi.org/10.1002/fsn3.166

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