Consumer acceptance of foods derived from blended wheat flour in Nairobi, Kenya
Governments across Africa have shown enthusiasm for wheat flour blending to reduce food security risks and pull demand for traditional but underutilized crops. However, research has sidestepped the question of whether consumers will accept foods derived from blended wheat flour. We used sensory eval...
| Autores principales: | , , , , , , , |
|---|---|
| Formato: | Journal Article |
| Lenguaje: | Inglés |
| Publicado: |
Elsevier
2025
|
| Materias: | |
| Acceso en línea: | https://hdl.handle.net/10568/179235 |
Ejemplares similares: Consumer acceptance of foods derived from blended wheat flour in Nairobi, Kenya
- Flour blending can mitigate food insecurity and economic stress
- Extruded flakes from pearl millet (Pennisetum glaucum)-carrot (Daucus carota) blended flours-production, nutritional and sensory attributes
- Nutritional benefits and consumer acceptance of maize chips combined with alternative flours
- Acceptability of Iron- and Zinc-Biofortified Pearl Millet (ICTP-8203)-Based Complementary Foods among Children in an Urban Slum of Mumbai, India
- Exploring rancidity in pearl millet flour: A lipidomic and biochemical approach
- Quality characteristics and acceptability of low cost weaning blends by Zambian mothers