Development, production, properties, and acceptability of snacks and weaning food made from extruded cooking banana (ABB)
| Main Authors: | , , , , |
|---|---|
| Format: | Conference Paper |
| Language: | Inglés |
| Published: |
1995
|
| Subjects: | |
| Online Access: | https://hdl.handle.net/10568/97310 |
Similar Items: Development, production, properties, and acceptability of snacks and weaning food made from extruded cooking banana (ABB)
- Agroeconomic evaluation of black Sigatoka resistant hybrid plantains under smallholder management systems
- Multilocational evaluation of black sigatoka resistance in banana and plantain
- Onfarm yield loss assessment of black sigatoka on plantain and banana
- Nutritional and sensory properties: snack food made from high-quality cassava flour and legume blend
- Factors influencing the reinforcing value of fruit and unhealthy snacks
- Sensitivity to reward is associated with snack and sugar-sweetened beverage consumption in adolescents