Effect of textured soy protein (TSP) inclusion on the sensory characteristics and acceptability of local dishes in Nigeria-Reference-Cited by-同舟云学术

Effect of textured soy protein (TSP) inclusion on the sensory characteristics and acceptability of local dishes in Nigeria

Published:2019-01-01 Issue:1 Volume:5 Page:1671749
ISSN:2331-1932
Container-title:Cogent Food & Agriculture
language:en
Short-container-title:Cogent Food & Agriculture

Author:

Alamu Emmanuel Oladeji¹^ORCID,Busie Maziya-Dixon²

Affiliation:

1. Food and Nutrition Sciences Laboratory, International Institute of Tropical Agriculture (IITA), Southern Africa Hub, Chelstone, Lusaka, PO Box 310142, Zambia

2. IITA, PMB 5320, Oyo Road, Ibadan, Oyo State, Nigeria

Publisher

Informa UK Limited

Subject

General Earth and Planetary Sciences,General Engineering,General Environmental Science

Link

https://www.tandfonline.com/doi/pdf/10.1080/23311932.2019.1671749

Reference15 articles.

1. Effects of Husk and Harvesting Time on Provitamin A Activity and Sensory Properties of Boiled Fresh Orange Maize Hybrids

2. Meta-Analysis of the Effects of Soy Protein Intake on Serum Lipids

3. Nonmeat Protein Alternatives as Meat Extenders and Meat Analogs

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