Development and storage stability of chickpea, mung bean, and peanut‐based ready‐to‐use therapeutic food to tackle protein‐energy malnutrition-Reference-Cited by-同舟云学术

Development and storage stability of chickpea, mung bean, and peanut‐based ready‐to‐use therapeutic food to tackle protein‐energy malnutrition

Published:2021-07-19 Issue:9 Volume:9 Page:5131-5138
ISSN:2048-7177
Container-title:Food Science & Nutrition
language:en
Short-container-title:Food Sci Nutr

Author:

Javed Faiqa¹^ORCID,Jabeen Sidra¹,Sharif Mian Kamran¹^ORCID,Pasha Imran¹,Riaz Ayesha²,Manzoor Muhammad Faisal³⁴^ORCID,Sahar Amna⁵,Karrar Emad⁶^ORCID,Aadil Rana Muhammad¹^ORCID

Affiliation:

1. National Institute of Food Science and Technology University of Agriculture Faisalabad Pakistan

2. Institute of Home Sciences University of Agriculture Faisalabad Pakistan

3. School of Food and Biological Engineering Jiangsu University Zhenjiang China

4. Riphah College of Rehabilitation and Allied Health Sciences Riphah International University Faisalabad Pakistan

5. Department of Food Engineering University of Agriculture Faisalabad Pakistan

6. Faculty of Engineering and Technology Department of Food Engineering and Technology University Gezira Wad Medani Sudan

Publisher

Wiley

Subject

Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/fsn3.2479

Reference39 articles.

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2. Chemical characteristics and nutritional potentials of unsaturated fatty acids;Asif M.;Chemistry International,2015

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