Optimization of nutritional and sensory qualities of complementary foods prepared from sorghum, soybean, karkade and premix in Benishangul - Gumuz region, Ethiopia

Consumption of nutritionally deficient complementary foods in developing countries is among the main contributing factors to infants and young children's malnutrition. Therefore, this study was aimed to optimize the nutritional and sensory properties of complementary food made from malted sorgh...

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Detalles Bibliográficos
Autores principales: Keyata, Ebisa Olika, Tola, Yetenayet B., Bultosa, Geremew, Forsido, Sirawdink Fikreyesus
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Elsevier 2021
Materias:
Research Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8436067/
https://www.ncbi.nlm.nih.gov/pubmed/34541356
http://dx.doi.org/10.1016/j.heliyon.2021.e07955

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8436067/
https://www.ncbi.nlm.nih.gov/pubmed/34541356
http://dx.doi.org/10.1016/j.heliyon.2021.e07955

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