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Effect of Partial Substitution of Soybean Flour with Cricket Flour on the Nutritional Composition, in Vitro-Protein Digestibility and Functional Properties of Complementary Porridge Flour
(International Journal of Tropical Insect Science, 2021-09-15)
Low quality complementary foods are the leading cause of under nutrition during infancy and childhood. Development of more nutritious complementary foods and enhancement of their nutrient content through cost-effective ...