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Cogent Food & Agriculture Volume 5, 2019 - Issue 1
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Research Article

Effect of textured soy protein (TSP) inclusion on the sensory characteristics and acceptability of local dishes in Nigeria

Emmanuel Oladeji AlamuFood and Nutrition Sciences Laboratory, International Institute of Tropical Agriculture (IITA), Southern Africa Hub, Chelstone, Lusaka, PO Box 310142, ZambiaCorrespondence[email protected]
ORCID Iconhttps://orcid.org/0000-0001-6263-1359View further author information
ORCID Icon &
Maziya-Dixon BusieIITA, PMB 5320, Oyo Road, Ibadan, Oyo State, NigeriaView further author information
|
Fatih YildizFood Engineering and Biotechnology, Middle East Technical University, TurkeyView further author information
(Reviewing editor)
Article: 1671749 | Received 27 May 2019, Accepted 11 Sep 2019, Published online: 03 Oct 2019

References

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