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Food & Nutrition Research Volume 57, 2013 - Issue 1
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Original Articles

Carbohydrate composition, viscosity, solubility, and sensory acceptance of sweetpotato- and maize-based complementary foods

Francis Kweku AmaglohInstitute of Food, Nutrition and Human HealthCollege of Health, Massey UniversityPalmerston NorthNew Zealand;Department of Applied Chemistry and Biochemistry, Faculty of Applied SciencesUniversity for Development StudiesNavrongoGhana
,
Anthony N. MutukumiraInstitute of Food, Nutrition and Human HealthCollege of Health, Massey UniversityPalmerston NorthNew Zealand
,
Louise BroughInstitute of Food, Nutrition and Human HealthCollege of Health, Massey UniversityPalmerston NorthNew Zealand
,
Janet L. WeberInstitute of Food, Nutrition and Human HealthCollege of Health, Massey UniversityPalmerston NorthNew Zealand
,
Allan HardacreInstitute of Food, Nutrition and Human HealthCollege of Health, Massey UniversityPalmerston NorthNew Zealand
&
Jane CoadInstitute of Food, Nutrition and Human HealthCollege of Health, Massey UniversityPalmerston NorthNew ZealandCorrespondence[email protected]
Article: 18717 | Received 08 May 2012, Accepted 07 Feb 2013, Published online: 15 Mar 2013

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Damian Laryea, Faustina Dufie Wireko-Manu & Ibok Oduro. (2018) Formulation and characterization of sweetpotato-based complementary food. Cogent Food & Agriculture 4:1.
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Francis Kweku Amagloh, Anthony N. Mutukumira, Louise Brough, Janet L. Weber, Allan Hardacre & Jane Coad. (2013) Carbohydrate composition, viscosity, solubility, and sensory acceptance of sweetpotato- and maize-based complementary foods. Food & Nutrition Research 57:1.
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