Full Text Available
Note: Clicking the button above will open the full text document at the original institutional repository in a new window.
Effect of Processing Method of Millet on Proximate Composition and Sensory Evaluation of Complementary Food Produced from Blends of Millet, Cowpea and Unripe Plantain Flours
Saved in:
| Published in: | Pakistan Journal of Nutrition |
|---|---|
| Format: | Online Article RSS Article |
| Published: |
2026
|
| Subjects: | |
| Tags: |
No Tags, Be the first to tag this record!
|
| _version_ | 1864030193096589313 |
|---|---|
| collection | WordPress RSS FRELIP Feed Integration |
| container_title | Pakistan Journal of Nutrition |
| description | |
| discipline_display | Agriculture & Life Systems |
| discipline_facet | Agriculture & Life Systems |
| format | Online Article RSS Article |
| genre | Journal Article |
| id | rss_article:44156 |
| institution | FRELIP |
| journal_source_facet | Pakistan Journal of Nutrition |
| publishDate | 2026 |
| publishDateSort | 2026 |
| record_format | rss_article |
| spellingShingle | Effect of Processing Method of Millet on Proximate Composition and Sensory Evaluation of Complementary Food Produced from Blends of Millet, Cowpea and Unripe Plantain Flours Food and Food Industries Agriculture & Life Systems — Food Systems Agriculture & Life Systems |
| sub_discipline_display | Agriculture & Life Systems — Food Systems |
| sub_discipline_facet | Agriculture & Life Systems — Food Systems |
| subject_display | Food and Food Industries Agriculture & Life Systems — Food Systems Agriculture & Life Systems Food and Food Industries Agriculture & Life Systems — Food Systems Agriculture & Life Systems |
| subject_facet | Food and Food Industries Agriculture & Life Systems — Food Systems Agriculture & Life Systems |
| title | Effect of Processing Method of Millet on Proximate Composition and Sensory Evaluation of Complementary Food Produced from Blends of Millet, Cowpea and Unripe Plantain Flours |
| title_auth | Effect of Processing Method of Millet on Proximate Composition and Sensory Evaluation of Complementary Food Produced from Blends of Millet, Cowpea and Unripe Plantain Flours |
| title_full | Effect of Processing Method of Millet on Proximate Composition and Sensory Evaluation of Complementary Food Produced from Blends of Millet, Cowpea and Unripe Plantain Flours |
| title_fullStr | Effect of Processing Method of Millet on Proximate Composition and Sensory Evaluation of Complementary Food Produced from Blends of Millet, Cowpea and Unripe Plantain Flours |
| title_full_unstemmed | Effect of Processing Method of Millet on Proximate Composition and Sensory Evaluation of Complementary Food Produced from Blends of Millet, Cowpea and Unripe Plantain Flours |
| title_short | Effect of Processing Method of Millet on Proximate Composition and Sensory Evaluation of Complementary Food Produced from Blends of Millet, Cowpea and Unripe Plantain Flours |
| title_sort | effect of processing method of millet on proximate composition and sensory evaluation of complementary food produced from blends of millet, cowpea and unripe plantain flours |
| topic | Food and Food Industries Agriculture & Life Systems — Food Systems Agriculture & Life Systems |
| url | https://scialert.net/abstract/?doi=pjn.2025.1.6 |