Rapid sensory profiling and hedonic rating of whole grain sorghum-cowpea composite biscuits by low income consumers.
Koya Ap DoviConstance ChirembaJohn Rn TaylorHenriette de KockPublished in: Journal of the science of food and agriculture (2017)
Whole grain sorghum-cowpea biscuits could serve as acceptable value-added nutritious complementary snacks for consumers in sub-Saharan Africa. The biscuits are simple to produce for the creation of viable small enterprises. © 2017 Society of Chemical Industry.
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