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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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Bibliographische Detailangaben
Hauptverfasser:	Yula Ugembe, Claudia Lazarte, Candida Mavie, José da Cruz Francisco, Telma Magaia, Björn Bergenståhl
Format:	Artículo Open Access
Veröffentlicht:	Wiley 2025
Schlagworte:	Journal of Sensory Studies
Online-Zugang:	Acceder al recurso
Tags:	Tag hinzufügen Keine Tags, Fügen Sie den ersten Tag hinzu!

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