Nutritional and sensory quality of composite extruded complementary food-Reference-Cited by-同舟云学术

Nutritional and sensory quality of composite extruded complementary food

Published:2019-01-28 Issue:2 Volume:7 Page:882-889
ISSN:2048-7177
Container-title:Food Science & Nutrition
language:en
Short-container-title:Food Sci Nutr

Author:

Forsido Sirawdink Fikreyesus¹²^ORCID,Duguma Haile Tesfaye²,Lema Tefera Belachew³,Sturm Barbara¹⁴,Hensel Oliver¹

Affiliation:

1. Faculty of Organic Agricultural SciencesDepartment of Agricultural and Biosystems EngineeringUniversity of Kassel Witzenhausen Germany

2. Department of Post‐Harvest ManagementCollege of Agriculture and Veterinary MedicineJimma University Jimma Ethiopia

3. Nutrition UnitDepartment of Population and Family HealthCollege of Public Health and Medical SciencesJimma University Jimma Ethiopia

4. School of Agriculture, Food and Rural DevelopmentNewcastle University Newcastle upon Tyne UK

Funder

Bundesministerium für Bildung und Forschung

Publisher

Wiley

Subject

Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/fsn3.940

Reference41 articles.

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2. Malted sorghum‐Soy composite flour: Preparation, chemical and physico‐chemical properties;Bolarinwa I. F.;Journal of Food Processing & Technology,2015

3. SENSORY CHARACTERISTICS OF COMBINATIONS OF CHEMICALS POTENTIALLY ASSOCIATED WITH BEANY AROMA IN FOODS

4. Aroma Volatiles Generated during Extrusion Cooking of Maize Flour

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