Open AccessFormulation and Nutritional Analysis of Processed Sorghum, Soybeans, and Mango Complementary Foods
Author(s) -
Mary Nkongho Tanyitiku,
Igor Casimir Njombissie Petcheu
Publication year - 2022
Publication title -
journal of food research
Language(s) - English
Resource type - Journals
eISSN - 1927-0895
pISSN - 1927-0887
DOI - 10.5539/jfr.v11n3p11
Subject(s) - food science , sorghum , fermentation , nutrient density , nutrient , germination , vitamin , taste , fortification , mathematics , chemistry , biology , agronomy , organic chemistry , biochemistry