Parcourir par sujet "children, consumer acceptability, fermentation, fortification, maize meal, soybean"
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Effect of soy fortification on the quality of Mkarango a traditional Kenyan fermented maize meal snack
(Food Science & Nutrition, 2020)This study aimed at improving the quality and nutrient density of a Kenyan fermented maize meal snack (mkarango) through soy fortification to alleviate protein-energy malnutrition (PEM) in children. Nine variations of ...