Nutritional Quality Assessment of Complementary Foods Produced from Fermented and Malted Quality Protein Maize Fortified with Soybean Flour
作者： Sumbo Abiose , Abiodun Ikujenlola , Florence Aboderin
关键词: Complementary food 、 Biology 、 Nutritional quality 、 Protein efficiency ratio 、 Fermentation 、 Protein digestibility 、 Fermentation in food processing 、 Biological value 、 Food science 、 Quality (business)
摘要:
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sci-hub.se 参考文章(19)
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