Preparation of weaning foods by replacing plant proteins with egg protein
Author:
Affiliation:
1. Government College University, Pakistan
2. South China University of Technology, China; Jiangsu University, China
Publisher
FapUNIFESP (SciELO)
Subject
Food Science,Biotechnology
Link
http://www.scielo.br/pdf/cta/2021nahead/0101-2061-cta-fst44920.pdf
Reference37 articles.
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3. Determination of mineral contents, proximate composition and functional properties of complementary diets prepared from maize, soybean and pigeon pea;Aderonke A. M.;American Journal of Nutrition and Food Science,2014
4. Some physicochemical properties of flour obtained from fermentation of tigernut (Cyperus esculentus) sourced from a market in Ogbomoso, Nigeria;Ak E.;African Journal of Food Science,2009
5. World agriculture towards 2030/2050: the 2012 revision;Alexandratos N.,2012
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