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Food Chemistry, Vol. 58, Iss. 4, 1997-04 ,pp. : 351-353

Elsevier

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Processed complementary foods: Summary of nutritional characteristics, methods of production and distribution, and costs

By Lutter Chessa K.  

Food & Nutrition Bulletin, Vol. 21, Iss. 1, 2000-03 ,pp. : 95-100

Nevin Scrimshaw International Nutrition Foundation

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Evaluation of antioxidant activity, colour and some nutritional characteristics of pomegranate (Punica granatum L.) juice and its sour concentrate processed by conventional evaporation

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International Journal of Food Sciences and Nutrition, Vol. 60, Iss. 1, 2009-02 ,pp. : 1-11

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Panel: What are the relative roles of processed complementary foods and behavioural change in improving nutritional status? The need for a market-oriented approach

By Mora José O.  

Food & Nutrition Bulletin, Vol. 21, Iss. 1, 2000-03 ,pp. : 83-86

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Nutritional and sensory evaluation of tempe-fortified maize-based weaning foods

By Egounlety M.   Aworh O.C.   Akingbala J. O.   Houben J. H.   Nago M. C.  

International Journal of Food Sciences and Nutrition, Vol. 53, Iss. 1, 2002-01 ,pp. : 15-27

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