Nutritional quality of complementary food prepared from unmalted and malted maize fortified with cowpea using extrusion cooking. [electronic resource]

By: Contributor(s): Publication details: Journal of the science of food and agriculture May 2000Description: 646-650 p. digitalISSN:
  • 1097-0010
Online resources: In: Journal of the science of food and agriculture vol. 80
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Publication Type: Journal Article

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