Sorghum bean composite porridge nutritional quality and acceptability

Nutrition and Food Science

Volumn 43, Issue 5, 2013, Pages 453-461

  Jackson, Jose Candace ^a   Weatherspoon, Lorraine ^b   Nnyepi, Maria ^a   Malete, Leapetswe ^a   Mokgatlhe, Lucky ^a   Lyoka, Philemon ^a   Bennink, Maurice ^b  

^a UNIVERSITY OF BOTSWANA   (Botswana)

^b MICHIGAN STATE UNIVERSITY   (United States)

Author keywords

Consumer acceptability; Nutritional composition; Porridges; Protein quality; Sorghum; Sugar beans

Indexed keywords

EID: 84883411022     PISSN: 00346659     EISSN: None     Source Type: Journal    
DOI: 10.1108/NFS-03-2012-0024     Document Type: Article

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