Modification and Improvement of Nutritive quality of Cornpap “Ogi” with Cowpea and Groundnut Milk-Reference-Cited by-同舟云学术

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Modification and Improvement of Nutritive quality of Cornpap “Ogi” with Cowpea and Groundnut Milk

Published:2001-01 Issue:1 Volume:15 Page:47-53
ISSN:0260-1060
Container-title:Nutrition and Health
language:en
Short-container-title:Nutr Health

Author:

Ojofeitiml E.O.¹,Abiose S.¹,Ijadunola K.T.¹,Pedro T.¹,Jinadu M.K.¹

Affiliation:

1. Institute of Public Health, College of Health Sciences, Obafemi Awolowo University, Ile-Ife, Osun State, Nigeria

Publisher

SAGE Publications

Subject

Nutrition and Dietetics,General Medicine,Medicine (miscellaneous)

Link

http://journals.sagepub.com/doi/pdf/10.1177/026010600101500106

Reference20 articles.

1. The Utilization of Local Foods in the Formulation of Weaning Foods

Cited by 4 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

1. Nutritional composition of traditional complementary foods in Nigeria and health/developmental outcomes: A systematic review;Scientific African;2022-07

2. Protein intake adequacy among Nigerian infants, children, adolescents and women and protein quality of commonly consumed foods;Nutrition Research Reviews;2020-01-30

3. Multifunctional properties of Lactobacillus plantarum strains isolated from fermented cereal foods;Journal of Functional Foods;2015-08

4. Improving the nutritional quality of ben-saalga, a traditional fermented millet-based gruel, by co-fermenting millet with groundnut and modifying the processing method;LWT - Food Science and Technology;2007-11

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