Effects of fermentation and malt addition on the physicochemical properties of cereal based complementary foods in Ethiopia

Complementary foods (CFs) in Ethiopia are characterised by bulkiness, and poor nutrient density as these foods are primarily made of starchy staples. Meanwhile, several modification techniques are available to improve the quality of the starch-based CFs. The objective of this study was to examine th...

Descripción completa

Detalles Bibliográficos
Autores principales: Forsido, Sirawdink Fikreyesus, Hordofa, Alemgena Ayana, Ayelign, Abebe, Belachew, Tefera, Hensel, Oliver
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Elsevier 2020
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7399124/
https://www.ncbi.nlm.nih.gov/pubmed/32775737
http://dx.doi.org/10.1016/j.heliyon.2020.e04606

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7399124/
https://www.ncbi.nlm.nih.gov/pubmed/32775737
http://dx.doi.org/10.1016/j.heliyon.2020.e04606

Ejemplares similares