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International Journal of Food Sciences and Nutrition Volume 62, 2011 - Issue 5
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Papers

Contribution to the improvement of a porridge made with fermented maize: effect of selected foods and lemon on energy density, pH, viscosity and nutritional quality

Jeanne EjiguiThe United Nations Children's Fund (UNICEF), Yaounde, CameroonCorrespondence[email protected] [email protected]
&
Therese DesrosiersDépartement des Sciences des Aliments et de Nutrition, Université Laval, Faculté des Sciences de l'Agriculture et de l'Alimentation, Québec, Canada
Pages 484-497 | Published online: 02 Mar 2011

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