Effect of amaranth addition on the nutritional composition and consumer acceptability of extruded provitamin A-biofortified maize snacks

Food Science and Technology (Brazil)

Volumn 36, Issue 1, 2016, Pages 30-39

  Beswa, Daniso ^a,b   Dlamini, Nomusa Rhoda ^c   Siwela, Muthulisi ^b   Amonsou, Eric Oscar ^d   Kolanisi, Unathi ^b  

^a UNIVERSITY OF VENDA   (South Africa)

^b UNIVERSITY OF KWAZULU NATAL   (South Africa)

^c DSI CSIR Nanotechnology Innovation Centre   (South Africa)

^d DURBAN UNIVERSITY OF TECHNOLOGY   (South Africa)

Author keywords

Fortification; Sensory analysis; Under nutrition

Indexed keywords

EID: 84963745842     PISSN: 01012061     EISSN: 1678457X     Source Type: Journal    
DOI: 10.1590/1678-457X.6813     Document Type: Article

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