Cargando...
Nutritional quality and sensory acceptability of complementary food blended from maize (Zea mays), roasted pea (Pisum sativum), and malted barley (Hordium vulgare)
The aim of this study was to evaluate the effect of blending ratio of malted barley, maize, and roasted pea flour on complementary food quality and sensory acceptability. D‐ Optimal mixture design was used to generate 14 formulations. Each ingredient had 55–90% maize, 20–35% pea and 4–12% malted bar...
Gardado en:
| Publicado en: | Food Sci Nutr |
|---|---|
| Main Authors: | , , , |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado: |
John Wiley and Sons Inc.
2016
|
| Assuntos: | |
| Acceso en liña: | https://ncbi.nlm.nih.gov/pmc/articles/PMC5332271/ https://ncbi.nlm.nih.gov/pubmed/28265352 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1002/fsn3.376 |
| Tags: |
Engadir etiqueta
Sen Etiquetas, Sexa o primeiro en etiquetar este rexistro!
|