Tables index

From

Quality Assessment of Complementary Food Produced Using Fermentation and Roasting Methods

Adeoye B.K., Chukwunulu A., Makinde Y. O., Ngozi E.O., Ani I. F., Ajuzie N.C.

American Journal of Food and Nutrition. 2018, 6(4), 96-102 doi:10.12691/ajfn-6-4-1
  • Table 1. FORMULATION OF THE COMPOSITES
  • Table 2. Functional properties of the complementary diets
  • Table 3. Chemical composition of the complementary diets
  • Table 4. Protein quality of the complementary diets
  • Table 5. Sensory quality of the complementary diets