Sensory texture profiling and development of standard rating scales for pounded yam
This study evaluated sensory texture profile analysis (STPA) as an objective method for characterizing the texture attributes of “pounded yam,” a popular dish in West Africa made by peeling yam, boiling, pounding and kneading it into a glutinous dough. Panelists were carefully selected and trained t...
| Main Authors: | , , , , |
|---|---|
| Format: | Journal Article |
| Language: | Inglés |
| Published: |
Wiley
2005
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| Subjects: | |
| Online Access: | https://hdl.handle.net/10568/103490 |
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