Media type: E-Article Title: Sensory evaluation and consumer acceptance of naturally and lactic acid bacteria‐fermented pastes of soybeans and soybean–maize blends Contributor: Ng'ong'ola‐Manani, Tinna A.; Mwangwela, Agnes M.; Schüller, Reidar B.; Østlie, Hilde M.; Wicklund, Trude imprint: Wiley, 2014 Published in: Food Science & Nutrition Language: English DOI: 10.1002/fsn3.120 ISSN: 2048-7177 Keywords: Food Science Origination: Footnote: Access State: Open Access