Nutritional and sensory quality of composite extruded complementary food

Complementary foods in Ethiopia have nutritional and sensory limitations which can be attributed to cereal‐dominated ingredients and lack of appropriate processing techniques. This study aimed to optimize the nutritional and sensory quality of complementary food product through compositing and extru...

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Detalles Bibliográficos
Autores principales: Forsido, Sirawdink Fikreyesus, Duguma, Haile Tesfaye, Lema, Tefera Belachew, Sturm, Barbara, Hensel, Oliver
Formato: Online Artículo Texto
Lenguaje:English
Publicado: John Wiley and Sons Inc. 2019
Materias:
Original Research
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6392873/
https://www.ncbi.nlm.nih.gov/pubmed/30847167
http://dx.doi.org/10.1002/fsn3.940

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6392873/
https://www.ncbi.nlm.nih.gov/pubmed/30847167
http://dx.doi.org/10.1002/fsn3.940

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