Zobrazeno 1 - 4
of 4
pro vyhledávání: '"Mugalavai Violet Kadenyeka"'
Autor:
Owino Harriet Nyakecho, Mugalavai Violet Kadenyeka, Tsawe-Munga Chidongo, Joshua Stephen Muoki
Publikováno v:
International Journal of Scientific and Research Publications. 12:95-109
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::dd061cc15bcfcb008569eea145f85610
https://doi.org/10.29322/ijsrp.12.11.2022.p13113
https://doi.org/10.29322/ijsrp.12.11.2022.p13113
Autor:
Owino Harriet Nyakecho, Tsawe-Munga Chidongo, Mugalavai Violet Kadenyeka, Joshua Stephen Muoki
Publikováno v:
International Journal of Scientific and Research Publications. 12:106-114
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::fa70600bc2c6a143c57d8987e18635cb
https://doi.org/10.29322/ijsrp.12.08.2022.p12813
https://doi.org/10.29322/ijsrp.12.08.2022.p12813
Publikováno v:
African Journal of Food Science. 14:274-284
Porridge is a popular cereal flour-based food product for children in Sub-Saharan Africa. Compositing of cereal flours to improve their nutritional composition is done. However, the enrichment of such flours with naturally nutrient-rich plant product
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::8d8787363dca0960b5c00fbb501e9992
https://doi.org/10.5897/ajfs2020.1996
https://doi.org/10.5897/ajfs2020.1996
Publikováno v:
Journal of Food Research. 9:21
A majority of households in Sub-Saharan Africa utilize cereal-based flours in the preparation of most of their staples. However, the micronutrient contents of these cereal-based flours are low with higher levels of anti-nutrients. Food to food fortif
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::40e383475dbad21372a2c2f12833edf2
https://doi.org/10.5539/jfr.v9n6p21
https://doi.org/10.5539/jfr.v9n6p21