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Nutritional and sensory properties: Snack food made from high‐quality cassava flour and legume blend
The nutritional benefits of grain legumes such as cowpea and soybean in sub‐Saharan Africa have not been fully utilized to alleviate problem of protein‐malnutrition in this region. This study aimed to evaluate and compare the nutritional properties and sensory evaluation of snack food made from high...
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| Publicado no: | Food Sci Nutr |
|---|---|
| Main Authors: | , , , |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
John Wiley and Sons Inc.
2017
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| Assuntos: | |
| Acesso em linha: | https://ncbi.nlm.nih.gov/pmc/articles/PMC5448376/ https://ncbi.nlm.nih.gov/pubmed/28572971 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1002/fsn3.464 |
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