文章基本信息
- 标题:Nutritional and sensory quality of composite extruded complementary food
- 本地全文:下载
- 作者:Sirawdink Fikreyesus Forsido ; Haile Tesfaye Duguma ; Tefera Belachew Lema 等
- 期刊名称:Food Science & Nutrition
- 电子版ISSN:2048-7177
- 出版年度:2019
- 卷号:7
- 期号:2
- 页码:882-889
- DOI:10.1002/fsn3.940
- 出版社:John Wiley & Sons, Ltd.
- 关键词:blending ratio;cereal fortification;composite flour;food extrusion;food ingredients;sensory properties