Acceptability of Complementary Foods and Breads Prepared from Zinc-Fortified Cereal Flours among Young Children and Adults in Senegal
Version of Record online: 29 NOV 2010
© 2010 Institute of Food Technologists®
Journal of Food Science
Volume 76, Issue 1, pages S56–S62, January/February 2011
How to Cite
Aaron, G.J., Lo, N. B., Hess, S.Y., Guiro, A.T., Wade, S., Ndiaye, N.F., Guinard, J.-X. and Brown, K.H. (2011), Acceptability of Complementary Foods and Breads Prepared from Zinc-Fortified Cereal Flours among Young Children and Adults in Senegal. Journal of Food Science, 76: S56–S62. doi: 10.1111/j.1750-3841.2010.01909.x
- Issue online: 13 JAN 2011
- Version of Record online: 29 NOV 2010
- MS 20100535 Submitted 5/14/2010, Accepted 9/12/2010.
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