Autor:
Alamu, E.O.
Maziya-Dixon, B.B.
This study evaluated the sensory properties and general acceptability of textured soy protein (TSP) incorporated into egusi (white seed melon- Cucumeropsis mannii) soup (TSP-soup) and stew-sauce (TSP-stew) consumed in southern Nigeria. Thirty TSP samples of various sizes and colors from different...
Enlace original:
https://cgspace.cgiar.org/handle/10568/104012
Alamu, E.O.
,
Maziya-Dixon, B.B.
,
[Effect of textured soy protein (TSP) inclusion on the sensory characteristics and acceptability of local dishes in Nigeria]
,
Effect of textured soy protein (TSP) inclusion on the sensory characteristics and acceptability of local dishes in Nigeria
