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Sensory evaluation and consumer acceptability of a beverage made from malted and fermented cereal: Case of gowe from Benin

机译：麦芽和发酵谷物制成的饮料的感官评估和消费者接受度：贝宁的gowe案例

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Adinsi Laurent; Akissoé Noël H.; Dalodé-Vieira Générose; Anihouvi Victor; Fliedel Geneviève; Mestres Christian; Hounhouigan Joseph D.;
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1. Sensory evaluation and consumer acceptability of a beverage made from malted and fermented cereal: case of gowe from Benin [J] . Christian Mestres, Geacute, neacute, Food Science & Nutrition . 2015,第1期

机译：麦芽和发酵谷物制成的饮料的感官评估和消费者接受度：贝宁的戈威案例
2. Aroma profile of gowe, a traditional malted fermented sorghum beverage from Benin [J] . Generose Vieira-Dalode, No?l Akissoe, Nana Annan, African Journal of Food Science . 2016,第2期

机译：贝宁传统的麦芽发酵高粱饮料gowe的香气特征
3. Dextrin, sugar and organic acid profiles of spontaneous and modified gowe: a malted and fermented sorghum beverage from Benin [J] . Generose Vieira-Dalode, Noeel Akissoe, Djidjoho Joseph Hounhouigan, International journal of food science & technology . 2015,第2期

机译：自发和改良的花粉的糊精，糖和有机酸特征：贝宁制得的麦芽和发酵高粱饮料
4. Basic physical-chemical and sensorial evaluation of some fermented mashes produced from wheat, husked millet, barley malt and oat [C] . M.-L. Pacala, M.-L. Pacala, L. Oprean, International Congress of Chemical and Process Engineering . 2013

机译：基本的物理化学和情感评价小麦，赫斯基小米，大麦麦芽和燕麦生产的一些发酵泥炭
5. GuavaNet: A Deep Neural Network Architecture for Automatic Sensory Evaluation to Predict Degree of Acceptability for Guava by a Consumer [D] . Mehra, Vipul. 2021

机译：Guavanet：一种深度神经网络架构，用于自动感官评估，以预测消费者对番石榴的可接受性程度
6. Sensory evaluation and consumer acceptability of a beverage made from malted and fermented cereal: case of gowe from Benin [O] . Laurent Adinsi, Noël H Akissoé, Générose Dalodé-Vieira, 2015

机译：麦芽和发酵谷物制成的饮料的感官评估和消费者接受度：贝宁的gowe案例
7. Partially hydrolyzed galactomannan from Caesalpinia pulcherrima seeds improves texture and sensory acceptability of fermented goat milk beverages. [O] . BURITI F. C. A., SANTOS K. M. O. dos, VASCONCELOS A. S. do E. 2012

机译：来自Caesalpinia pulcherrima种子的部分水解的半乳甘露聚糖改善了发酵山羊奶饮料的质地和感官可接受性。

Sensory evaluation and consumer acceptability of a beverage made from malted and fermented cereal: Case of gowe from Benin

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