SENSORY EVALUATION AND NUTRITIVE VALUE OF SOUPS AND CHIPS MADE FROM FERMENTED AND NONFERMENTED BEANS
- 1 May 1979
- journal article
- Published by Wiley in Journal of Food Science
- Vol. 44 (3), 930-931
- https://doi.org/10.1111/j.1365-2621.1979.tb08542.x
Abstract
No abstract availableKeywords
This publication has 3 references indexed in Scilit:
- NUTRITIVE QUALITY OF FERMENTED COWPEAS (VIGNA SINENSIS) AND CHICKPEAS (CICER ARIETINUM)Journal of Food Science, 1979
- Chemical and biological evaluation of the effects of fermentation on the nutritive value of foods prepared from rice and gramsBritish Journal of Nutrition, 1967
- Multiple Range and Multiple F TestsBiometrics, 1955