Optimization of red teff flour, malted soybean flour, and...

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Food Science & Nutrition 2018 / 03

Optimization of red teff flour, malted soybean flour, and papaya fruit powder blending ratios for better nutritional quality and sensory acceptability of porridge

Mezgebo, Kiros, Belachew, Tefera, Satheesh, Neela
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Language:
english
Journal:
Food Science & Nutrition
DOI:
10.1002/fsn3.624
Date:
March, 2018
File:
PDF, 756 KB
english, 2018
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