Nutritive value and sensory acceptability of corn- and kocho- based foods supplemented with legumes for infant feeding in Southern Ethiopia-Reference-Cited by-同舟云学术

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Nutritive value and sensory acceptability of corn- and kocho- based foods supplemented with legumes for infant feeding in Southern Ethiopia

Published:2006-05-26 Issue:1 Volume:6 Page:
ISSN:1684-5358
Container-title:African Journal of Food, Agriculture, Nutrition and Development
language:
Short-container-title:

Author:

Stoecker Barbara J,Abebe Yewelsew,Hinds Margaret J,Gates Gail E

Publisher

African Journals Online (AJOL)

Subject

Agricultural and Biological Sciences (miscellaneous),Development,Food Science

Cited by 13 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

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2. Optimization of Blending Ratio of Emmer Wheat Flour, White Sesame Powder and Sweet Potato Leaves Powder to Produce Nutrient-Dense and Sensory Acceptable Gruel;Journal of Culinary Science & Technology;2024-04-23

3. Physicochemical Characterisation of Flours from Local Cereals and Powder from Cassava (<i>Manihot esculenta</i> Crantz) Leaves Varieties Cultivated in the Northern-Cameroon in Order to Supplement Infant Flours;Open Journal of Applied Sciences;2024

4. Microbial and Physicochemical Dynamics of Kocho, Fermented Food from Enset;International Journal of Microbiology;2023-10-19

5. Chemical composition of kabuli and desi chickpea ( Cicer arietinum L.) cultivars grown in Xinjiang, China;Food Science & Nutrition;2022-09-15

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