Effect of textured soy protein (TSP) inclusion on the sensory characteristics and acceptability of local dishes in Nigeria
Open Access Journal
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| Main Authors: | , |
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| Format: | Journal Article biblioteca |
| Language: | English |
| Published: |
Informa UK Limited
2019-01-01
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| Subjects: | textured proteins, soy protein, stewing, sauces, acceptability, |
| Online Access: | https://hdl.handle.net/10568/104012 https://doi.org/10.1080/23311932.2019.1671749 |
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