has been cited by the following article(s):
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[1]
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Nutritional evaluation, oxidative indexes, and functional properties of Irish potatoes, eggs, and red kidney beans based complementary food
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The North African …,
2023 |
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[2]
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Research Article Formulation and Optimization of Complementary Food Based on Its Nutritional and Antinutritional Analysis
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2022 |
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[3]
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Formulation and Optimization of Complementary Food Based on Its Nutritional and Antinutritional Analysis
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International Journal of Food Science,
2022 |
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[4]
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The comparative sensory analysis of mint honey
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2021 |
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[5]
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Chemical Evaluation of Mumu Formulated from Pearl Millet, Irish Potato and Sesame Flour Blends
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2021 |
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[6]
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Optimization of nutritional and sensory qualities of complementary foods prepared from sorghum, soybean, karkade and premix in Benishangul-Gumuz region …
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Heliyon,
2021 |
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[7]
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Exploring the role attitude, perception and knowledge plays in consumers' decision and intention to purchase pearl millet
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2021 |
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[8]
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Optimization of traditional snack for children, by using bio-fortified pearl millet, carrot and sesame for its formulation
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2020 |
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[1]
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Nutritional evaluation, oxidative indexes, and functional properties of Irish potatoes, eggs, and red kidney beans based complementary food
The North African Journal of Food and Nutrition Research,
2023
DOI:10.51745/najfnr.7.15.20-30
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[2]
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Halal and Kosher Food
2023
DOI:10.1007/978-3-031-41459-6_14
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[3]
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Formulation and Optimization of Complementary Food Based on Its Nutritional and Antinutritional Analysis
International Journal of Food Science,
2022
DOI:10.1155/2022/1126031
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[4]
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The comparative sensory analysis of mint honey
SHS Web of Conferences,
2021
DOI:10.1051/shsconf/20219501015
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