HAL (France)
open access
Sensory Characteristics, Consumer Likeness, and Culinary Compatibility of Preserved Malunggay (Moringa oleifera) Seeds
Food innovation matters most when it draws on local resources that are nutritious, practical, and easy for communities to use. This study examined the sensory characteristics, level of likeness, and dish compatibility of preserved Malunggay (Moringa oleifera) seeds as a food additive among cooks, re
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