Table 5. Mean scores of sensory attributes related to taste, odour and texture and texture for cheeses produced with SAS fruit extract and rennet respectively.

From

Solanum aethiopicum Extract Used as Coagulant Affected Nutritional and Rheological Characteristics of Cheese

Valentin D¨¦sir¨¦ GUIAMA, Juliette KOUBE, Esther NGAH, Robert Germain BEKA, Jean Marcel BINDZI

American Journal of Food and Nutrition. 2021, 9(1), 31-42 doi:10.12691/ajfn-9-1-5