Sensory profile, consumer acceptability and preference mapping of cassava-chia seeds composite porridges-Reference-Cited by-同舟云学术

Sensory profile, consumer acceptability and preference mapping of cassava-chia seeds composite porridges

Published:2022-06 Issue:1 Volume:2 Page:100038
ISSN:2772-5022
Container-title:Applied Food Research
language:en
Short-container-title:Applied Food Research

Author:

Katunzi-Kilewela Ashura^ORCID,Mongi Richard J.,Kaale Lillian Daniel,Kibazohi Oscar,Fortunatus Roman Mmanda^ORCID,Rweyemamu Leonard MP

Funder

University of Dar es Salaam

Publisher

Elsevier BV

Reference43 articles.

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3. Enrichment of fermented cassava meal ‘mchuchume’ with micronutrient ingredients from Soya bean flour and Moringa oleifera leaves powder;Alphonce;Journal of the Science of Food and Agriculture,2020

4. Glycaemic, gastrointestinal and appetite responses to breakfast porridges from ancient cereal grains: A MRI pilot study in healthy humans;Alyami;Food research international,2019

5. Principles of sensory evaluation of food;Amerine,2013

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