Formulation and characterization of sweetpotato-based complementary food
A sweetpotato-based complementary food was developed in order to promote the utilization of orange-fleshed sweetpotato (OFSP) towards reduction of vitamin A deficiency in Ghana. Four blends of complementary flours made up of OFSP, millet and soybean were formulated based on the composition of the in...
Main Authors: | , , |
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Format: | Article |
Language: | English |
Published: |
Taylor & Francis Group
2018-01-01
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Series: | Cogent Food & Agriculture |
Subjects: | |
Online Access: | http://dx.doi.org/10.1080/23311932.2018.1517426 |