Sensory Attributes of Three Edible Tropical Mushrooms and Their Use in Formulating Food Products for Children 2 -5 Years Old
International Journal of Nutrition and Food Sciences
Volume 7, Issue 3, May 2018, Pages: 100-109
Received: Apr. 5, 2018;
Accepted: Apr. 28, 2018;
Published: May 25, 2018
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Hagan Lynda Larmkie, CSIR-Food Research Institute, Accra, Ghana
Johnson Paa-Nii Torgbor, Department of Agro-processing Technology and Food Biosciences, CSIR-College of Science and Technology, Accra, Ghana
Obodai Mary, CSIR-Food Research Institute, Accra, Ghana; Department of Agro-processing Technology and Food Biosciences, CSIR-College of Science and Technology, Accra, Ghana
Blay Adjei Maame Yaa, Department of Nutrition and Food Science, University of Ghana, Accra, Ghana
Simons Christopher, Department of Food Science and Technology, The Ohio State University, Colombus, USA
Dzomeku Matilda, CSIR-Food Research Institute, Accra, Ghana
Hagan Lynda Larmkie,
Johnson Paa-Nii Torgbor,
Blay Adjei Maame Yaa,
Sensory Attributes of Three Edible Tropical Mushrooms and Their Use in Formulating Food Products for Children 2 -5 Years Old, International Journal of Nutrition and Food Sciences.
Vol. 7, No. 3,
2018, pp. 100-109.
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