Tolerance Testing for Cooked Porridge made from a Sorghum Based Fortified Blended Food
Author:
Affiliation:
1. Sensory Analysis Center; Kansas State Univ; Kans. U.S.A.
2. Dept. of Grain Science and Industry; Kansas State Univ; Kans. U.S.A.
Funder
USDA Foreign Agricultural Service under the Micronutrient Fortified Food Aid Products Pilot (MFFAPP) program
Publisher
Wiley
Subject
Food Science
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