Consumer acceptability and sensory evaluation of a fermented cassava product (Nigerian fufu)

Journal of the Science of Food and Agriculture

Volumn 87, Issue 10, 2007, Pages 1949-1956

  Tomlins, Keith ^a   Sanni, Lateef ^b   Oyewole, Olusola ^b   Dipeolu, Adewale ^b   Ayinde, Idris ^b   Adebayo, Kolawole ^b   Westby, Andrew ^a  

^a UNIVERSITY OF GREENWICH   (United Kingdom)

^b FEDERAL UNIVERSITY OF AGRICULTURE   (Nigeria)

Author keywords

Acceptability; Cassava; Consumer preference; Flour; Fufu; Nigeria; Sensory evaluation; West Africa

Indexed keywords

MANIHOT ESCULENTA;

EID: 34547133453     PISSN: 00225142     EISSN: 10970010     Source Type: Journal    
DOI: 10.1002/jsfa.2941     Document Type: Article

References (13)

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