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

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

Reference56 articles.

1. The Technology of Soybean Chemistry Utilization st edn Services Ltd Nigeria;Rojoint;Science Nutrition Processing Communication,2003

2. Formulation and nutritional assessment of weaning food from soybean and acha;Obayanju;Agric Tech,2002

3. Weaning foods of the experience;Sajilata;review Food Nutr Bull,2002

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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