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Consumer acceptability and sensory evaluation of a fermente..:
Tomlins, Keith
;
Sanni, Lateef
;
Oyewole, Olusola
...
Journal of the Science of Food and Agriculture. 87 (2007) 10 - p. 1949-1956 , 2007
Link:
https://doi.org/10.1002/jsfa.2941
RT Journal T1 <Title>Consumer acceptability and sensory evaluation of a fermented cassava product (Nigerian fufu)</Title> UL https://suche.suub.uni-bremen.de/peid=cr-10.1002_jsfa.2941&Exemplar=1&LAN=DE A1 Tomlins, Keith A1 Sanni, Lateef A1 Oyewole, Olusola A1 Dipeolu, Adewale A1 Ayinde, Idris A1 Adebayo, Kolawole A1 Westby, Andrew PB Wiley YR 2007 SN 0022-5142 SN 1097-0010 JF Journal of the Science of Food and Agriculture VO 87 IS 10 SP 1949 OP 1956 LK http://dx.doi.org/https://doi.org/10.1002/jsfa.2941 DO https://doi.org/10.1002/jsfa.2941 SF ELIB - SuUB Bremen
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