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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_ | 1867301679025618946 |
|---|---|
| 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 |
| 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 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_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 General Food and Food Industries |
| url | https://scialert.net/abstract/?doi=pjn.2025.1.6 |