African Journal of
Food Science

  • Abbreviation: Afr. J. Food Sci.
  • Language: English
  • ISSN: 1996-0794
  • DOI: 10.5897/AJFS
  • Start Year: 2007
  • Published Articles: 978

Full Length Research Paper

Quality of porridge from sub-Saharan Africa evaluated using instrumental techniques and descriptive sensory lexicon. Part 2: Thin porridge

Calvin Onyango
  • Calvin Onyango
  • Food Technology Division, Kenya Industrial Research and Development Institute, P. O. Box 30650-00100, Nairobi, Kenya.
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George W. Wanjala
  • George W. Wanjala
  • Food Technology Division, Kenya Industrial Research and Development Institute, P. O. Box 30650-00100, Nairobi, Kenya.
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  •  Received: 08 November 2017
  •  Accepted: 20 February 2018
  •  Published: 31 May 2018

How to cite this article

APA /
Onyango, C., & Wanjala, G. W. (2018). Quality of porridge from sub-Saharan Africa evaluated using instrumental techniques and descriptive sensory lexicon. Part 2: Thin porridge. African Journal of Food Science, 12(5), 104-114.
Chicago /
Calvin Onyango and George W. Wanjala. "Quality of porridge from sub-Saharan Africa evaluated using instrumental techniques and descriptive sensory lexicon. Part 2: Thin porridge." African Journal of Food Science 12, no. 5 (2018): 104-114.
MLA /
Calvin Onyango and George W. Wanjala. "Quality of porridge from sub-Saharan Africa evaluated using instrumental techniques and descriptive sensory lexicon. Part 2: Thin porridge." African Journal of Food Science 12.5 (2018): 104-114.
DOI /
https://doi.org/10.5897/AJFS2017.1675
URL /
https://academicjournals.org/journal/AJFS/article-abstract/201F89A56660

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This article is published under the terms of the Creative Commons Attribution License 4.0

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