Sensory quality of marama/sorghum composite porridges

Journal of the Science of Food and Agriculture

Volumn 90, Issue 12, 2010, Pages 2124-2132

  Kayitesi, Eugénie ^a,b   Duodu, Kwaku Gyebi ^a   Minnaar, Amanda ^a   de Kock, Henriette L ^a  

^a UNIVERSITY OF PRETORIA   (South Africa)

^b UNIVERSITY OF RWANDA   (Rwanda)

Author keywords

Composite; Flour; Marama; Porridge; Sensory quality; Sorghum

Indexed keywords

ARTICLE; CEREAL; COLOR; CONSUMER; DIET; HUMAN; LEGUME; ODOR; PLANT SEED; SORGHUM; TASTE;

CEREALS; COLOR; CONSUMER SATISFACTION; DIET; FABACEAE; HUMANS; ODORS; SEEDS; SORGHUM; TASTE;

EID: 77955980073     PISSN: 00225142     EISSN: 10970010     Source Type: Journal    
DOI: 10.1002/jsfa.4061     Document Type: Article

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