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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
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| Published in: | Pakistan Journal of Nutrition |
|---|---|
| Format: | Online Article RSS Article |
| Published: |
2026
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| Subjects: | |
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| _version_ | 1868553021093314561 |
|---|---|
| collection | WordPress RSS FRELIP Feed Integration |
| container_title | Pakistan Journal of Nutrition |
| description | |
| discipline_display | Food and Food Industries |
| discipline_facet | Food and Food Industries |
| format | Online Article RSS Article |
| genre | Journal Article |
| id | rss_article:71810 |
| institution | FRELIP |
| journal_source_facet | Pakistan Journal of Nutrition |
| last_indexed | 2026-06-20T21:30:19.360Z |
| 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 General Food and Food Industries |
| sub_discipline_display | General |
| sub_discipline_facet | General |
| subject_display | Food and Food Industries General Food and Food Industries |
| subject_facet | Food and Food Industries General Food and Food Industries |
| 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_alt | Efecto del método de procesamiento del mijo sobre la composición proximal y evaluación sensorial de alimentos complementarios producidos a partir de mezclas de harinas de mijo, caupí y plátano verde Effet de la méthode de transformation du millet sur la composition proximale et l'évaluation sensorielle d'aliments de complément produits à partir de mélanges de farines de millet, de niébé et de plantain non mûr Efeito do Método de Processamento do Milheto na Composição Centesimal e Avaliação Sensorial de Alimento Complementar Produzido a partir de Misturas de Farinhas de Milheto, Feijão-Caupi e Banana Verde |
| 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_es_txt | Efecto del método de procesamiento del mijo sobre la composición proximal y evaluación sensorial de alimentos complementarios producidos a partir de mezclas de harinas de mijo, caupí y plátano verde |
| title_fr_txt | Effet de la méthode de transformation du millet sur la composition proximale et l'évaluation sensorielle d'aliments de complément produits à partir de mélanges de farines de millet, de niébé et de plantain non mûr |
| 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_pt_txt | Efeito do Método de Processamento do Milheto na Composição Centesimal e Avaliação Sensorial de Alimento Complementar Produzido a partir de Misturas de Farinhas de Milheto, Feijão-Caupi e Banana Verde |
| 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 General Food and Food Industries |
| url | https://scialert.net/abstract/?doi=pjn.2025.1.6 |