Table 4. Appreciation of Mbala-pinda made from cassava

From

Organoleptic Profile of Mbala-pinda Formulated with Cassava, Corn, Taro and Peanut Pastes

Miantoko Zébita Gedellevie Ryssie, Elenga Michel, Moulengo Massamba Stève

American Journal of Food and Nutrition. 2025, 13(2), 56-61 doi:10.12691/ajfn-13-2-1