Descriptive Analysis of Sensory Properties of Wet‐Boiled Peanut Sauce: The Effect of Boiling Time and the Presence of Kernel Coating

Fuente: Wiley Open Access

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Bibliographic Details
Main Authors:	Yula Ugembe, Claudia Lazarte, Candida Mavie, José da Cruz Francisco, Telma Magaia, Björn Bergenståhl
Format:	Artículo Open Access
Published:	Wiley 2025
Subjects:	Journal of Sensory Studies
Online Access:	Acceder al recurso
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