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Development and acceptability of a novel milk-free soybean-maize-sorghum ready-to-use therapeutic food (SMS-RUTF) based on industrial extrusion cooking process

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第一作者： Owino,V.O.

作者： Owino,V.O. ^[1] ; Irena,A.H. ^[2] ; Dibari,F. ^[3] ; Collins,S.

作者单位： Valid Nutrition, Nairobi, Kenya ^[1] Valid International, Oxford, United Kingdom ^[2] Valid International, Lusaka, Zambia ^[3]

关键词 Acceptability Milk-free soya-maize-sorghum-RUTF Severe acute malnutrition Shelf stability

发布时间 2014-05-17

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Maternal & child nutrition

2014年10卷1期

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Maternal & child nutrition

2014年10卷1期

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Development and acceptability of a novel milk-free soybean-maize-sorghum ready-to-use therapeutic food (SMS-RUTF) based on industrial extrusion cooking process

Maternal & child nutrition

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Development and acceptability of a novel milk-free soybean-maize-sorghum ready-to-use therapeutic food (SMS-RUTF) based on industrial extrusion cooking process

Maternal & child nutrition

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Maternal & child nutrition

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