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Nutritional quality and sensory acceptability of complement..:
Fikiru, Obse
;
Bultosa, Geremew
;
Fikreyesus Forsido, Sirawdink
.
https://repository.publisso.de/resource/frl:6411300. , 2016
Link:
https://repository.publisso.de/resource/frl:6411300
RT Journal T1
Nutritional quality and sensory acceptability of complementary food blended from maize (Zea mays), roasted pea (Pisum sativum), and malted barley (Hordium vulgare)
UL https://suche.suub.uni-bremen.de/peid=base-ftzbmed:oai:frl.publisso.de:frl:6411300&Exemplar=1&LAN=DE A1 Fikiru, Obse A1 Bultosa, Geremew A1 Fikreyesus Forsido, Sirawdink A1 Temesgen, Mathewos YR 2016 K1 malted barley K1 roasted Pea K1 proximate composition K1 sensory quality K1 Complementary food K1 maize JF https://repository.publisso.de/resource/frl:6411300 LK http://dx.doi.org/https://repository.publisso.de/resource/frl:6411300 DO https://repository.publisso.de/resource/frl:6411300 SF ELIB - SuUB Bremen
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