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Influence of maturity, smoking, and drying of fresh maize on sensory acceptability and nutritional content of the developed porridges
Abstract 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 drie...
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| Autors principals: | , , , |
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| Format: | Artigo |
| Idioma: | Inglês |
| Publicat: |
Wiley
2018-11-01
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| Col·lecció: | Food Science & Nutrition |
| Matèries: | |
| Accés en línia: | https://doi.org/10.1002/fsn3.838 |
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