Nutritional and sensory quality of complementary foods developed from bulla, pumpkin and germinated amaranth flours
Clicks: 229
ID: 52957
2019
| Reference Key |
tadesse2019nutritionalnutrition
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|---|---|
| Authors | Tadesse, A. |
| Journal | nutrition and food science |
| Year | 2019 |
| DOI | 10.1108/NFS-01-2018-0001 |
| URL | |
| Keywords | Keywords not found |
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