The effect of traditional malting technology practiced by an ethnic community in northern Uganda on in-vitro nutrient bioavailability and consumer sensory preference for locally formulated complementary food formulae-Reference-Cited by-同舟云学术

The effect of traditional malting technology practiced by an ethnic community in northern Uganda on in-vitro nutrient bioavailability and consumer sensory preference for locally formulated complementary food formulae

Published:2018-10-18 Issue:8 Volume:6 Page:2491-2498
ISSN:2048-7177
Container-title:Food Science & Nutrition
language:en
Short-container-title:Food Sci Nutr

Author:

Alowo Docus¹,Muggaga Christopher¹,Ongeng Duncan¹^ORCID

Affiliation:

1. Department of Food Science and Postharvest Technology; Faculty of Agriculture and Environment; Gulu University; Gulu Uganda

Funder

Netherlands Organisation for International Cooperation in Higher Education

Publisher

Wiley

Subject

Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1002/fsn3.856/fullpdf

Reference50 articles.

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4. Carbohydrate composition, viscosity, solubility, and sensory acceptance of sweetpotato- and maize-based complementary foods;Amagloh;Food & Nutrition Research,2013

5. Formulation of weaning food from fermented maize, rice, soybean and fishmeal;Amankwah;Pakistan Journal of Nutrition,2009

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