Artigo · Revista · 2000

Nutritional quality of complementary food prepared from unmalted and malted maize fortified with cowpea using extrusion cooking

Veronica A. Obatolu, A.H Cole, Bussie Maziya-Dixon

Journal of the Science of Food and Agriculture

• Acesso fechado

Ir para a editora10.1002/(sici)1097-0010(20000501)80:6<646::aid-jsfa509>3.0.co;2-l