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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...
| Autores principales: | , , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
Elsevier
2020
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| Materias: | |
| 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 |