Sensory evaluation and consumer acceptability of a beverage made from malted and fermented cereal: case of gowe from Benin

Food Science and Nutrition

Volumn 3, Issue 1, 2015, Pages 1-9

  Adinsi, Laurent ^a   Akissoé, Noël H ^a   Dalodé Vieira, Générose ^a   Anihouvi, Victor B ^a   Fliedel, Geneviève ^b   Mestres, Christian ^b   Hounhouigan, Joseph D ^a  

^a UNIVERSITY OF ABOMEY CALAVI   (Benin)

^b CIRAD   (France)

Author keywords

Consumer acceptability; gowe; maize; sensory evaluation; sorghum

Indexed keywords

EID: 85010369797     PISSN: None     EISSN: 20487177     Source Type: Journal    
DOI: 10.1002/fsn3.166     Document Type: Article

References (11)

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