A Novel Millet-Based Probiotic Fermented Food for the Developing World
Author:
Publisher
MDPI AG
Subject
Food Science,Nutrition and Dietetics
Link
http://www.mdpi.com/2072-6643/9/5/529/pdf
Reference52 articles.
1. OECD-FAO Agricultural Outlook 2011–2020,2011
2. Improving the nutritional quality of ben-saalga, a traditional fermented millet-based gruel, by co-fermenting millet with groundnut and modifying the processing method
3. Levels & Trends in Child Mortality Report,2013
4. An Analytical Framework for the Study of Child Survival in Developing Countries
5. Where and why are 10 million children dying every year?
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