EFFECTS OF COWPEA FORTIFICATION, DEHYDRATION METHOD AND STORAGE TIME ON SOME QUALITY CHARACTERISTICS OF MAIZE-BASED TRADITIONAL WEANING FOODS
Author:
Publisher
African Journals Online (AJOL)
Subject
Agricultural and Biological Sciences (miscellaneous),Development,Food Science
Cited by 8 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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3. Effect of Fermentation on Nutritional Quality, Growth and Hematological Parameters of Rats Fed Sorghum‐Soybean‐Orange flesh Sweet Potato Complementary Diet;Food Science & Nutrition;2020-12-08
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5. Physicochemical properties of fermented wheat-chickpea-rice weaning blend;Nutrition & Food Science;2013-10-28
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