Výsledky vyhledávání - "M. A. Magashi"

Taste profile and consumer preference of 'dawadawa' produced from the seeds of Parkia biglobosa, Glycine max and Hibiscus sabdariffa

Autor: A.D. Ibrahim, M. A. Magashi, A. A. Farouq, A. Adamu Shahidah

Publikováno v: International Journal of Biological and Chemical Sciences. 13:178

Proteolytic process is a key step that influence taste profile of African condiments. This process involves the degradation of protein to yield free amino acids. Very few studies have made effort to determined how the amino acid taste profile influen

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::3743e79e1779ef0d1c081cc4f32e3329
https://doi.org/10.4314/ijbcs.v13i1.15

Zobrazit plný text záznamu

Vyhledávací nástroje:

Upřesnit hledání