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Production and Evaluation of Complementary Food Made from Maize (Zea mays) Supplemented with Crayfish (Euastacus spp) and Carrot Flour
OBJECTIVES: To evaluate the chemical, pasting and sensory properties of complementary food made from locally food blends. METHODS: One kilogram (1 kg) each of maize, crayfish and carrot were purchased from Ogbete main market Enugu, Nigeria. The maize, crayfish and carrot flours were blended and code...
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| Publicado no: | Curr Dev Nutr |
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| Main Authors: | , |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
Oxford University Press
2020
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| Assuntos: | |
| Acesso em linha: | https://ncbi.nlm.nih.gov/pmc/articles/PMC7258409/ https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1093/cdn/nzaa046_005 |
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