Open AccessSensory evaluation and consumer acceptance of naturally and lactic acid bacteria‐fermented pastes of soybeans and soybean–maize blends
Author(s) -
Ng'ong'olaManani Tinna A.,
Mwangwela Agnes M.,
Schüller Reidar B.,
Østlie Hilde M.,
Wicklund Trude
Publication year - 2014
Publication title -
food science and nutrition
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.614
H-Index - 27
ISSN - 2048-7177
DOI - 10.1002/fsn3.120
Subject(s) - lactic acid , food science , fermentation , foundation (evidence) , microbiology and biotechnology , fermentation in food processing , bacteria , health claims on food labels , agricultural science , business , biology , political science , law , genetics