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

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    Carbohydrate composition, viscosity, solubility, and sensory acceptance of sweetpotato- and maize-based complementary foods..pdf (509.9Kb)
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    10.3402/fnr.v57i0.18717
     
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    FOOD & NUTRITION RESEARCH, 2013, 57 pp. ? - ? (9)
    Date
    2013-01-01
    Author
    Amagloh, FK
    Mutukumira, AN
    Brough, L
    Weber, JL
    Hardacre, A
    Coad, J
    Publisher
    CO-ACTION PUBLISHING
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