Effect of Community Nutrition Rehabilitation Using a Multi-Ingredient Flour on the Weight Growth of Moderately Acute Malnourished Children in Benin.

Autor: Lalèyè FTF; School of Nutrition and Food Sciences & Technologies, Faculty of Agronomic Sciences, University of Abomey-Calavi, Cotonou 01 BP 526, Benin., Fanou-Fogny N; School of Nutrition and Food Sciences & Technologies, Faculty of Agronomic Sciences, University of Abomey-Calavi, Cotonou 01 BP 526, Benin., Chadare FJ; Laboratory of Food and Bioresource Sciences and Technologies and Human Nutrition, School of Sciences and Techniques of Conservation and Transformation of Agricultural Products, University Center of Sakété, National University of Agriculture, Sakété 05 BP 1752, Benin., Madodé YE; School of Nutrition and Food Sciences & Technologies, Faculty of Agronomic Sciences, University of Abomey-Calavi, Cotonou 01 BP 526, Benin., Kayodé PAP; School of Nutrition and Food Sciences & Technologies, Faculty of Agronomic Sciences, University of Abomey-Calavi, Cotonou 01 BP 526, Benin., Hounhouigan DJ; School of Nutrition and Food Sciences & Technologies, Faculty of Agronomic Sciences, University of Abomey-Calavi, Cotonou 01 BP 526, Benin.

Publikováno v: Foods (Basel, Switzerland) [Foods] 2023 Jan 06; Vol. 12 (2). Date of Electronic Publication: 2023 Jan 06.