Nutritional and antinutritional evaluation of complementary foods formulated from maize , pea, and anchote flours-Reference-Cited by-同舟云学术

Nutritional and antinutritional evaluation of complementary foods formulated from maize , pea, and anchote flours

Published:2020-03-20 Issue:4 Volume:8 Page:2156-2164
ISSN:2048-7177
Container-title:Food Science & Nutrition
language:en
Short-container-title:Food Sci Nutr

Author:

Gemede Habtamu Fekadu¹^ORCID

Affiliation:

1. Food and Nutritional Science Department of Food Technology and Process Engineering Wollega University Nekemte Ethiopia

Funder

Nestle Foundation

Publisher

Wiley

Subject

Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/fsn3.1516

Reference45 articles.

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3. Composition, mineral safety index, calcium, zinc and phytate interrelationships in four fast-foods consumed in Nigeria

4. Whole Blood Fatty Acid Composition Differs in Term Versus Mildly Preterm Infants: Small Versus Matched Appropriate for Gestational Age

5. Physico‐chemical and functional properties of bâtchi or hypocotyle axes of Borassus aethiopum Mart;Ahmed A.;African Journal of Food Science,2010

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