Physicochemical properties and sensory evaluation of a bean‐based composite soup flour
Abstract A bean‐based composite soup flour (CSF) containing red kidney beans, sweet potatoes, amaranth leaves, and carrots was developed using Nutrisurvey software to choose four nutritious CSFs, which were then subjected to sensory evaluation to select the most preferred CSF by mothers with young c...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Wiley
2022-12-01
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| Series: | Legume Science |
| Subjects: | |
| Online Access: | https://doi.org/10.1002/leg3.139 |