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Nutritional and sensory quality of complementary food blended from quality protein maize, anchote (coccinia abyssinica), carrot and soybean
Tsigereda Kebede
(
2016-06
)
Complementary Food Product Development from Sorghum Enriched with Chickpea and Orange-Fleshed Sweet Potato: The Case of Dawuro Zone, South Western Ethiopia
Eleni Alemayehu
(
2014-06
)
Nutritional quality and sensory acceptability of complementary food blended from maize (Zea mays), roasted pea (Pisum sativum), and malted barley (Hordium vulgare)
Obse Fikiru
;
Geremew Bultosa
;
Sirawdink Fikreyesus
;
etal
(
2016
)
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Type
Thesis (2)
Article (1)
Author
Eleni Alemayehu (1)
etal (1)
Geremew Bultosa (1)
Obse Fikiru (1)
Sirawdink Fikreyesus (1)
Tsigereda Kebede (1)
Subject
Complementary food (3)
Composite flour (2)
Porridge (2)
D-optimal Mixture Design (1)
Infant (1)
maize (1)
malted barley (1)
Nutrition (1)
Optimization (1)
Proximate (1)
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Date Issued
2016 (2)
2014 (1)
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