Recipe standardization, nutrient composition and sensory evaluation of waterleaf ( Talinum triangulare ) and wild spinach ( Gnetum africanum ) soup “afang” commonly consumed in South-south Nigeria

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Title
Recipe standardization, nutrient composition and sensory evaluation of waterleaf ( Talinum triangulare ) and wild spinach ( Gnetum africanum ) soup “afang” commonly consumed in South-south Nigeria
Authors
Keywords
Recipe standardization, Nutrient composition, Sensory evaluation, Vegetable soup, Edible coefficient, Retention factor
Journal
FOOD CHEMISTRY
Volume 238, Issue -, Pages 65-72
Publisher
Elsevier BV
Online
2016-12-23
DOI
10.1016/j.foodchem.2016.12.071

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