Formulation and nutritional evaluation of weaning food processed from cooking banana, supplemented with cowpea and peanut-Reference-Cited by-同舟云学术

登录注册会员服务联系我们

Formulation and nutritional evaluation of weaning food processed from cooking banana, supplemented with cowpea and peanut

Published:2013-07-16 Issue:5 Volume:1 Page:384-391
ISSN:2048-7177
Container-title:Food Science & Nutrition
language:en
Short-container-title:Food Sci Nutr

Author:

Bassey Francisca I.¹,Mcwatters Kay H.²,Edem Christopher A.¹,Iwegbue Chukwujindu M. A.³

Affiliation:

1. Department of Pure and Applied Chemistry University of Calabar P.M.B. 3661 Calabar Nigeria

2. Department of Food Science and Technology University of Georgia 1109 Experiment Street Griffin Georgia 30223‐1797

3. Department of Chemistry Delta State University P.M.B. 1 Abraka Nigeria

Publisher

Wiley

Subject

Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/fsn3.51

Reference31 articles.

1. Comparative evaluation of weaning foods fromGlyricidia andLeucaena leaf protein concentrates and some commercial brands in Nigeria

2. Manufacture of OGI (A Nigerian Fermented Cereal Porridge): Comparative Evaluation of Corn, Sorghum and Millet

Cited by 18 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. SCIENTIFIC AND TECHNICAL REVIEW OF NATURAL CAMEROONIAN BASED FOODS AND DEVICES FOR ADMINISTRATION BY ENTERAL TUBE FEEDING;International Journal of Engineering Technologies and Management Research;2024-07-25

2. Physicochemical and phytochemical characteristics of fermented sorghum flour using Bacillus amyloliquefaciens, Saccharomyces cerevisiae and consortium B. amyloliquefaciens and S. cerevisiae;AIP Conference Proceedings;2024

3. Effect of Germination and Fermentation on the Nutrient Contents, Functional and Antioxidant Activities of Pigeon Pea (Cajanus cajan) Flour;SSRN Electronic Journal;2024

4. Formulation of fortified instant weaning food from Musa paradisiaca (banana) and Eleusine coracana;Frontiers in Nutrition;2023-06-15

5. Nutritional evaluation, oxidative indexes, and functional properties of Irish potatoes, eggs, and red kidney beans based complementary food;The North African Journal of Food and Nutrition Research;2023-02-11

同舟云学术

1.学者识别学者识别

2.学术分析学术分析

3.人才评估人才评估

"同舟云学术"是以全球学者为主线，采集、加工和组织学术论文而形成的新型学术文献查询和分析系统，可以对全球学者进行文献检索和人才价值评估。用户可以通过关注某些学科领域的顶尖人物而持续追踪该领域的学科进展和研究前沿。经过近期的数据扩容，当前同舟云学术共收录了国内外主流学术期刊6万余种，收集的期刊论文及会议论文总量共计约1.5亿篇，并以每天添加12000余篇中外论文的速度递增。我们也可以为用户提供个性化、定制化的学者数据。欢迎来电咨询！咨询电话：010-8811{复制后删除}0370

www.globalauthorid.com

TOP

Copyright © 2019-2024 北京同舟云网络信息技术有限公司
京公网安备11010802033243号京ICP备18003416号-3