Open AccessSensory Evaluation and Proximate Composition of Homemade Complementary Food (HCF), Made Using Milk Combinations of Plant and Animal Origin
Author(s) -
Nkereuwem Sunday Etukudoh,
Akanimo Gordon Essiet,
Ejinaka Reginald Obiora,
Oluwo Fredrick,
Uchejeso Mark Obeta,
Ocheola Oki Ene Joyce
Publication year - 2021
Publication title -
food and nutrition sciences
Language(s) - English
Resource type - Journals
eISSN - 2157-9458
pISSN - 2157-944X
DOI - 10.4236/fns.2021.124027
Subject(s) - food science , pasteurization , sensory analysis , proximate , aroma , mathematics , taste , microbiology and biotechnology , biology
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