Effect of roasting, sprouting and fermentation on the sensory attributes of cereal-Legume supplemented weaning food
Effect of roasting, sprouting and fermentation on the sensory attributes
Keywords:
weaning food, cereal-legume, roasting, fermentation, sprouting, sensory evaluation
Abstract
Weaning is a critical phase during which milk alone cannot fulfil the growing nutritional needs of the child. The growth and development rely mostly on the type of weaning food provided to the child
Published
2021-03-25
How to Cite
Nabi, A. G., Shah, F. U. H., ., A., Bashir, S., Khalil, A. A., & Sadia, J. (2021). Effect of roasting, sprouting and fermentation on the sensory attributes of cereal-Legume supplemented weaning food. Asian Journal of Allied Health Sciences (AJAHS), 4(1). https://doi.org/10.52229/ajahs.v4i1.837
Issue
Section
Original Article
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