Browsing by Subject "Sensory"

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    • Sensory acceptability of iron-fortified red lentil (Lens culinaris Medik.) Dal 

      Podder, Rajib; Khan, Shaan M.; Tar’an, Bunyamin; Tyler, Robert T.; Henry, Carol J.; Jalal, Chowdhury; Shand, Phyllis J.; Vandenberg, Albert (Institute of Food Technologists (IFT), 2018-02-22)
      Panelists in Saskatoon, Canada (n=45) and Dhaka, Bangladesh (n=98) participated in sensory evaluationsof the sensory properties of both cooked and uncooked dehulled red lentil dal fortified with FeSO4·7H2O, NaFeEDTAor ...