Sensory evaluation and consumer acceptability of a beverage made from malted and fermented cereal: case of gowe from Benin
Author:
Affiliation:
1. Faculté des Sciences Agronomiques Université d'Abomey‐Calavi Cotonou 01 BP 526 Bénin
2. CIRAD UMR Qualisud TA B‐95/16 73 rue Jean‐François Breton 34398 Montpellier Cedex 5 France
Funder
European Union (FP7 245 025)
Publisher
Wiley
Subject
Food Science
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1002/fsn3.166
Reference11 articles.
1. Processing and quality attributes of gowe: a malted and fermented cereal-based beverage from Benin
2. Effect of Fermentation on Soluble Proteins and In Vitro Protein Digestibility of Sorghum, Green Gram and Sorghum-Green Gram Blends
3. Optimisation du procédé traditionnel de maltage du sorgho pour la production de boissons fermentées;Kayode A. P. P.;Int. J. Biol. Chem. Sci.,2011
4. Nutritional Improvement of Sorghum by Fermentation
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