African Journal of
Food Science

  • Abbreviation: Afr. J. Food Sci.
  • Language: English
  • ISSN: 1996-0794
  • DOI: 10.5897/AJFS
  • Start Year: 2007
  • Published Articles: 804

Full Length Research Paper

Quality of porridge from sub-Saharan Africa evaluated using instrumental techniques and descriptive sensory lexicon - Part 1: Thick (stiff) porridge

Calvin Onyango
  • Calvin Onyango
  • Food Technology Division, Kenya Industrial Research and Development Institute, P. O. Box 30650-00100, Nairobi, Kenya.
  • Google Scholar
George W. Wanjala
  • George W. Wanjala
  • Food Technology Division, Kenya Industrial Research and Development Institute, P. O. Box 30650-00100, Nairobi, Kenya.
  • Google Scholar


  •  Received: 08 November 2017
  •  Accepted: 19 January 2018
  •  Published: 30 April 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 1: Thick (stiff) porridge. African Journal of Food Science, 12(4), 86-96.
Chicago /
Calvin Onyango, George W. Wanjala. "Quality of porridge from sub-Saharan Africa evaluated using instrumental techniques and descriptive sensory lexicon - Part 1: Thick (stiff) porridge." African Journal of Food Science 12, no. 4 (2018): 86-96.
MLA /
Calvin Onyango, George W. Wanjala. "Quality of porridge from sub-Saharan Africa evaluated using instrumental techniques and descriptive sensory lexicon - Part 1: Thick (stiff) porridge." African Journal of Food Science 12.4 (2018): 86-96.