Effect of soy flour addition and heat-processing method on nutritional quality and consumer acceptability of cassava complementary porridges
Author:
Publisher
Wiley
Subject
Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology
Reference46 articles.
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3. Processing techniques to reduce toxicity and antinutrients of cassava for use as a staple food;Montagnac;Compr Rev Food Sci Food Saf,2009
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