Presentations «Previous Next»

Influence of the addition of cereal malts and cowpea (Vigna unguiculata) on the nutritional, functional and physico-chemical properties of fermented traditional weaning foods.

Emmanuel Ohene Afoakwa, University of Strathclyde, Glasgow; University of Ghana, Legon- Accra, Ghana
Justice Asomaning, University of Ghent

Suggested Citation

Emmanuel Ohene Afoakwa and Justice Asomaning. "Influence of the addition of cereal malts and cowpea (Vigna unguiculata) on the nutritional, functional and physico-chemical properties of fermented traditional weaning foods. " Paper presented at the Second Pan- African Conference on IT in the Advancerment of Nutrition in Africa (ITANA 2005) .. Cape Town, South Africa, September 18 – 21.. Sep. 2005.