摘要 : Despite nutritional advantages, the functional quality of cereal foods tends to decline when fortified with legumes. Traditional African cowpea-fortified sorghum foods were evaluated using instrumental and descriptive sensory anal... 展开
作者 | Anyango~ J. O Kock~ H. L. de~ Taylor~ J. R. N. |
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作者单位 | |
期刊名称 | 《LWT-Food Science & Technology》 |
总页数 | 8 |
语种/中图分类号 | 英语 / TS2 |
关键词 | BREAD CASSAVA CEREAL PRODUCTS COWPEAS FERMENTED FOODS FOOD ENRICHMENT INJERA PROCESSED FOODS RHEOLOGICAL PROPERTIES SENSORY PROPERTIES SORGHUM UJI CV FORTIFIED FOODS PORRIDGES Cereals and bakery products Minor cereals and pseudocereals |
馆藏号 | N2008EPST0005747 |