Sensory characterization of the perceived quality of East African Highland Cooking Bananas (Matooke).
Elizabeth KhakasaCharles MuyanjaRobert MugabiChristophe BugaudNelly Forestier-ChironBrigitte UwimanaIvan Kabiita ArinaitweKephas NowakundaPublished in: Journal of the science of food and agriculture (2023)
The study showed attribute terms that could be used to describe matooke, and also revealed that QDA may be used as a tool during the assessment and selection of new cooking banana hybrids to identify relevant sensory attributes because of its ability to discriminate among the banana hybrids. This article is protected by copyright. All rights reserved.