Nutritional and sensory quality of complementary foods developed from bulla, pumpkin and germinated amaranth flours

Clicks: 256
ID: 52957
2019
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tadesse2019nutritionalnutrition Use this key to autocite in the manuscript while using SciMatic Manuscript Manager or Thesis Manager
Authors Tadesse, A.
Journal nutrition and food science
Year 2019
DOI
10.1108/NFS-01-2018-0001
URL
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