Effect of textured soy protein (TSP) inclusion on the sensory characteristics and acceptability of local dishes in Nigeria
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 ma...
| Main Authors: | , |
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| Format: | Journal Article |
| Language: | Inglés |
| Published: |
Informa UK Limited
2019
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| Subjects: | |
| Online Access: | https://hdl.handle.net/10568/104012 |
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