Effect of amylase-rich flour (ARF) treatment on the viscosity of fermented complementary foods

Author: Uvere Peter O.   Ngoddy Patrick O.   Nnanyelugo Dickson O.  

Publisher: Nevin Scrimshaw International Nutrition Foundation

ISSN: 1564-8265

Source: Food & Nutrition Bulletin, Vol.23, Iss.2, 2002-06, pp. : 190-195

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