Acceptability of Complementary Foods and Breads Prepared from Zinc-Fortified Cereal Flours among Young Children and Adults in Senegal
Article first published 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 published online: 13 JAN 2011
- Article first published online: 29 NOV 2010
- MS 20100535 Submitted 5/14/2010, Accepted 9/12/2010.
Options for accessing this content:
- Login via other institutional login options http://onlinelibrary.wiley.com/login-options.
- You can purchase online access to this Article for a 24-hour period (price varies by title)
- New Users: Please register, then proceed to purchase the article.
Registered Users please login:
- Access your saved publications, articles and searches
- Manage your email alerts, orders and subscriptions
- Change your contact information, including your password
Please register to:
- Save publications, articles and searches
- Get email alerts
- Get all the benefits mentioned below!