Effect of fermentation by amylolytic lactic acid bacteria, in process combinations, on characteristics of rice/soybean slurries: A new method for preparing high energy density complementary foods for young children
- 5 December 2005
- journal article
- Published by Elsevier BV in Food Chemistry
- Vol. 100 (2), 623-631
- https://doi.org/10.1016/j.foodchem.2005.09.080
Abstract
No abstract availableKeywords
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