Nutritional Quality Assessment of Complementary Foods produced from Fermented and Malted Quality Protein Maize Fortified with Soy Bean Flour-Reference-Cited by-同舟云学术

Nutritional Quality Assessment of Complementary Foods produced from Fermented and Malted Quality Protein Maize Fortified with Soy Bean Flour

Published:2015-03-31 Issue:1 Volume:65 Page:49-56
ISSN:1230-0322
Container-title:Polish Journal of Food and Nutrition Sciences
language:
Short-container-title:Pol. J. Food Nutr. Sci.

Author:

Abiose Sumbo,Ikujenlola Abiodun,Aboderin Florence

Publisher

Institute of Animal Reproduction and Food Research of the Polish Academy of Sciences

Subject

Nutrition and Dietetics,Food Science

Link

http://www.journalssystem.com/pjfns/pdf-98408-31169?filename=PJFNS_65_1_pp_49-56.pdf

Reference56 articles.

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4. - chemical properties of complementary food from malted quality protein maize and defatted fluted pumpkin flour occidentalis Pub;Ikujenlola;Food Health,2013

5. Technology of weaning food formulation prepared from germinated cereals and legumes;Marero;Food Sci,1988

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