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Influence of maturity, smoking, and drying of fresh maize on sensory acceptability and nutritional content of the developed porridges
This study investigated the potential of using the underutilized fresh maize in the preparation of porridge to contribute toward complementary feeding of children, and reductions in pre‐harvest losses. Fresh maize was harvested at different stages of maturity, blanched, smoked, and sun dried before...
| Autores principales: | , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
John Wiley and Sons Inc.
2018
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| Materias: | |
| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6261211/ https://www.ncbi.nlm.nih.gov/pubmed/30510741 http://dx.doi.org/10.1002/fsn3.838 |