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Optimisation of nutritional composition of traditional porr..:
G Mujinda
;
S Manhokwe
;
A Chawafambira
...
http://www.sciencedirect.com/science/article/pii/S2772753X2300299X. , 2023
Link:
https://doi.org/10.1016/j.focha.2023.100478
RT Journal T1 <Title>Optimisation of nutritional composition of traditional porridges produced from blended pearl millet, cowpeas, and wild loquat and velvet wild medlar fruits</Title> UL https://suche.suub.uni-bremen.de/peid=base-ftdoajarticles:oai:doaj.org_article:678188c8673b4362afed2bc217fd88fe&Exemplar=1&LAN=DE A1 G Mujinda A1 S Manhokwe A1 A Chawafambira A1 D.T. Mugadza A1 D.T. Chagwena A1 T.Z. Jombo PB Elsevier YR 2023 K1 Pearl millet K1 Cowpea K1 Food security K1 D-optimal mixture design K1 Wild fruit powder K1 Porridge K1 Food processing and manufacture K1 TP368-456 JF http://www.sciencedirect.com/science/article/pii/S2772753X2300299X LK http://dx.doi.org/https://doi.org/10.1016/j.focha.2023.100478 DO https://doi.org/10.1016/j.focha.2023.100478 SF ELIB - SuUB Bremen
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