Improvement of the Nutritional Quality of a Traditional Complementary Porridge Made of Fermented Yellow Maize ( Zea Mays): Effect of Maize–Legume Combinations and Traditional Processing Methods
Ejigui, Jeanne, Savoie, Laurent, Marin, Johanne, Desrosiers, ThérèseVolume:
28
Language:
english
Journal:
Food and Nutrition Bulletin
DOI:
10.1177/156482650702800103
Date:
March, 2007
File:
PDF, 210 KB
english, 2007