Nutritional quality and sensory acceptability of complementary food blended from maize (Zea mays), roasted pea (Pisum sativum), and malted barley (Hordium vulgare)-Reference-Cited by-同舟云学术

Nutritional quality and sensory acceptability of complementary food blended from maize (Zea mays), roasted pea (Pisum sativum), and malted barley (Hordium vulgare)

Published:2016-05-06 Issue:2 Volume:5 Page:173-181
ISSN:2048-7177
Container-title:Food Science & Nutrition
language:en
Short-container-title:Food Sci Nutr

Author:

Fikiru Obse¹,Bultosa Geremew²,Fikreyesus Forsido Sirawdink³,Temesgen Mathewos⁴

Affiliation:

1. Department of Food Science and Postharvest Technology; Ambo University; Ambo Ethiopia

2. Department of Food Science and Technology; Botswana College of Agriculture; Private Bag 0027 Gaborone Botswana

3. Department of Postharvest Management; Jimma University; Jimma Ethiopia

4. Department of Biology; Ambo University; Ambo Ethiopia

Funder

Canadian International Development Agency

Jimma University

Publisher

Wiley

Subject

Food Science

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2. Whole blood fatty acid composition differs in term vs. mildly preterm infants: small versus matched appropriate for gestational age;Agostoni;Pediatr.Res.,2008

3. Effect of fermentation and malting on the viscosity of maize-soyabean weaning blends;Amankwah;Pak. J. Nutri.,2009

4. Effect of soaking and malting on the selected nutrient profile of barley;Arif;Pak. J. Biochem. Mol. Biol.,2011

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