Effect of soybean ( Glycine max (L.) Merr.) flour inclusion on the nutritional properties and consumer preference of fritters for improved household nutrition
Author:
Affiliation:
1. Food and Nutrition Sciences Laboratory International Institute of Tropical Agriculture (IITA) Ibadan Nigeria
2. Department of Agricultural, Food and Nutritional Science University of Alberta Edmonton Alberta Canada
Funder
United States Agency for International Development
Publisher
Wiley
Subject
Food Science
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1002/fsn3.751
Reference32 articles.
1. Nutritional and sensory attributes of soy-supplemented cereal meals
2. Effects of husk and harvest time on carotenoid content and acceptability of roasted fresh cobs of orange maize hybrids
3. Effect of maturity stages and roasting method on the proximate composition of orange maize hybrids;Alamu E. O.;Global Advanced Research Journal of Agricultural Science,2015
4. Nutritional evaluation and consumer preference of legume fortified maize‐meal porridge;Alamu E. O.;Journal of Food and Nutrition Research,2016
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