Nutritional quality and sensory properties of complementary food from taro flour, steamed- lupine protein isolate powder, extra -virgin olive oil and butternut squash flour
Background: Malnutrition remains a significant public health issue in the world population, especially in southern Asia and Sub-Saharan Africa. Objective: The current research study intended to develop TLBO complementary food for babies from six to twenty-four months of age using Taro Flour, Steamed...
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| Format: | Article |
| Language: | English |
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Elsevier
2023-12-01
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| Series: | Applied Food Research |
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| Online Access: | http://www.sciencedirect.com/science/article/pii/S2772502223000604 |