Physical-chemical, microbiological and sensory evaluation of spicy soybean paste
This study aimed to develop a spicy soybean paste. Three formulations of spicy soybean paste were prepared, and then submitted to prior microbiological and sensory acceptance test with 50 untrained tasters. The most accepted formulation was evaluated on the microbiological quality during its shelf l...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Essentia Editora IFFluminense
2016-10-01
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| Series: | Vértices |
| Subjects: | |
| Online Access: | http://www.essentiaeditora.iff.edu.br/index.php/vertices/article/view/4901 |