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Effect of soybean (Glycine max (L.) Merr.) flour inclusion on the nutritional properties and consumer preference of fritters for improved household nutrition
Diets in populations of most developing countries are often deficient in protein, carbohydrates, and fat, leading to protein‐energy malnutrition (PEM). Diet‐based strategies are the most promising approach for a sustainable control of PEM. This study aimed to investigate the effects of soy flour inc...
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| Publicat a: | Food Sci Nutr |
|---|---|
| Autors principals: | , , |
| Format: | Artigo |
| Idioma: | Inglês |
| Publicat: |
John Wiley and Sons Inc.
2018
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| Matèries: | |
| Accés en línia: | https://ncbi.nlm.nih.gov/pmc/articles/PMC6189612/ https://ncbi.nlm.nih.gov/pubmed/30349670 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1002/fsn3.751 |
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