Influence of maturity, smoking, and drying of fresh maize on sensory acceptability and nutritional content of the developed porridges

Autor: T.A. Manani, Vincent Mlotha, William Kasapila, Lizzie Saka

Publikováno v: Food Science & Nutrition, Vol 6, Iss 8, Pp 2402-2413 (2018)
Food Science & Nutrition
Food Science & Nutrition, 6(8):2402-2413

This study investigated the potential of using the underutilized fresh maize in the preparation of porridge to contribute toward complementary feeding of children, and reductions in pre‐harvest losses. Fresh maize was harvested at different stages

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::22206683d96cb08e26c5dab6e410b504
https://doaj.org/article/2fb53bedfa534683b323b4d719cd5cae