Effect of soy flour addition and heatprocessing method on nutritional quality and consumer acceptability of cassava complementary porridges
BACKGROUND: The nutritional quality of cassava complementary porridge was improved through extrusion cooking and compositing with either defatted or full fat soy flour (65:35 w/w), and product acceptability by mothers with children of the target population was evaluated. RESULTS: The protein digest...
| Main Authors: | , , |
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| Format: | Journal Article |
| Language: | Inglés |
| Published: |
Wiley
2012
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| Subjects: | |
| Online Access: | https://hdl.handle.net/10568/80846 |
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