"
Process for Formulating an Infant Flour Based on Local Ingredients from Senegal, West Africa, Enriched with Baobab Oil (Adansonia digitata L.)"
written by Edouard Mbarick Ndiaye, Alioune Sow, Kouakou N’guessan Stanislas Kobenan, Omar Toure, Seyni Ndiaye, Omar Ibn Khatab Cisse, Pape Guédel Faye, Hicham Harhar, Nicolas Cyrille Ayessou, Mady Cisse,
published by
Food and Nutrition Sciences,
Vol.16 No.8, 2025
has been cited by the following article(s):
|
[1]
|
Improvement of the Microbiological and Nutritional Quality of Infant Flours, Porridges, and Weaning Purees Consumed by Children Aged 6 to 24 Months at the Institute of Nutrition and Child Health of Guinea
Advances in Microbiology,
2025
DOI:10.4236/aim.2025.1512046
|
|
|
|