Effect of soybean (Glycine max (L.) Merr.) flour inclusion on the nutritional properties and consumer preference of fritters for improved household nutrition

Diets in populations of most developing countries are often deficient in protein, carbohydrates, and fat, leading to protein‐energy malnutrition (PEM). Diet‐based strategies are the most promising approach for a sustainable control of PEM. This study aimed to investigate the effects of soy flour inc...

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Detalles Bibliográficos
Autores principales: Alamu, Emmanuel Oladeji, Popoola, Ibironke, Maziya‐Dixon, Busie
Formato: Online Artículo Texto
Lenguaje:English
Publicado: John Wiley and Sons Inc. 2018
Materias:
Original Research
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6189612/
https://www.ncbi.nlm.nih.gov/pubmed/30349670
http://dx.doi.org/10.1002/fsn3.751

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6189612/
https://www.ncbi.nlm.nih.gov/pubmed/30349670
http://dx.doi.org/10.1002/fsn3.751

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