Improvement of the nutritional quality of a traditional complementary porridge made of fermented yellow maize (Zea mays): Effect of maize–legume combinations and traditional processing methods

Author: Ejigui Jeanne   Savoie Laurent   Marin Johanne   Desrosiers Thérèse  

Publisher: Nevin Scrimshaw International Nutrition Foundation

ISSN: 1564-8265

Source: Food & Nutrition Bulletin, Vol.28, Iss.1, 2007-03, pp. : 23-34

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Abstract