Functional and Sensory Evaluation of Enriched Weaning Food Produced from Cereal, Legume and Vegetable
Iwanegbe Izuwa · Asian Food Science Journal · 2021
This study examined the functional and sensory properties of enriched weaning food produced from cereal, legume and vegetable. Maize, soybean and carrot were formulated into blends. Sensory evaluation, proximate and functional properties were determined. The data generated were a...
Open access
Research Article
10.9734/afsj/2021/v20i630306