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Evaluation of the nutritional quality of flakes made of banana pulp and full-fat soya flour
ArticleAbstract: The full-fat soy flour (FFSF) obtained by extrusion from whole dehulled soybeans was mixed with pulpPalabras claves:Autores:Jenny Ruales, Nair B.M., Polit P.Fuentes:scopusNutritional evaluation of a sweet bar produced for supplementary feeding of undernourished school children
ArticleAbstract:Palabras claves:Autores:Jenny Ruales, Nair B.M., Polit P.Fuentes:scopus