Sensory evaluation of finger millet and bean products in Hoima Uganda. Report of field work conducted 6-12 September 2019
Sensory evaluation, also known as organoleptic testing, involves assessing a food product for its aroma, flavour, sensation in the mouth and appearance. This activity was carried out under a project funded by the Netherlands Organization for Scientific Research (NWO) titled Citizen’s Science approac...
| Main Authors: | , , |
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| Format: | Informe técnico |
| Language: | Inglés |
| Published: |
Bioversity International
2020
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| Subjects: | |
| Online Access: | https://hdl.handle.net/10568/111258 |
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