Important Sensory Attributes Affecting Consumer Acceptance of Sorghum Porridge in West Africa as Related to Quality Tests-Reference-Cited by-同舟云学术

Important Sensory Attributes Affecting Consumer Acceptance of Sorghum Porridge in West Africa as Related to Quality Tests

Published:1999-11 Issue:3 Volume:30 Page:217-225
ISSN:0733-5210
Container-title:Journal of Cereal Science
language:en
Short-container-title:Journal of Cereal Science

Author:

Aboubacar A,Kirleis A.W,Oumarou M

Publisher

Elsevier BV

Subject

Biochemistry,Food Science

Reference19 articles.

1. Sorghum alkali tô: Quality considerations;Scheuring;In «Proceedings of International Symposium on Sorghum Grain Quality», (L.W. Rooney, D.S. Murty and J.V. Mertin, eds), ICRISAT: Patancheru, India.,1982

2. Application of a small sample back extrusion test for measuring texture of cooked sorghum grain;Cagampang;Journal of Food Science,1984

3. Appraisal of sorghum quality for making tô;Fliedel;In «Agriculture et Développement», (H.S. Macary and C. Jourdan-Ruf, eds), CIRAD: Montpellier, France,1995

4. Note on the modified adhesion test for measuring stickiness of sorghum porridges;Cagampang;Cereal Chemistry,1982

5. Evaluation of tô quality in a sorghum breeding program;Da;In «Proceedings of International Symposium on Sorghum Grain Quality», (L.W. Rooney, D.S. Murty and J.V. Mertin, eds), ICRISAT: Patancheru, India.,1982

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