Development and sensory evaluation of soyamusa: a soybeanplantain baby food
Appropriate technologies were used to process plantain and soybean into flour which were used for the formulation of ‘Soyamusa’, a soybean-plantain baby food that requires little cooking. Extruded and non-extruded soybean grits were produced and mixed with plantain flour in varying proportions to de...
| Main Authors: | , , , , , |
|---|---|
| Format: | Journal Article |
| Language: | Inglés |
| Published: |
International Society for Horticultural Science
2000
|
| Subjects: | |
| Online Access: | https://hdl.handle.net/10568/92599 |
Similar Items: Development and sensory evaluation of soyamusa: a soybeanplantain baby food
- Composition of water buffalo milk during the first period of lactation - relation to mozzarella cheese properties
- Histochemical localization of calcium oxalate crystals in fruits of plantain and banana cultivars
- Training on Nutritious Food | Soya Milk | USAID 2021
- Endoplasmic reticulum contains a common, abundant calcium-binding glycoprotein, endoplasmin
- Calcium transport from source to sink: understanding the mechanism(s) of acquisition, translocation, and accumulation for crop biofortification
- B-Carotene content of selected banana genotypes from Uganda