Browsing School of Food Technology, Nutrition and Bioengeneering (SFTNB) Collection by Subject "Ingredient"
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Evaluation of beans as an ingredient in producing maize and millet based complementary foods
(Makerere University, 2019-07)Complementary foods in most of developing countries including Uganda are based on cereals, tubers and traditional foods like plantains, yams and cassava. Other nutrient dense foods that can be incorporated in complementary ...