Nutritional and Rheological Characterization of an Infant Flour Based on Parboiled Rice (Oryza sativa), Spirulina (Spirulina platensis), and Cashew Nut (Anacardium occidentale)
以蒸谷米（Oryza sativa）、螺旋藻（Spirulina platensis）和腰果（Anacardium occidentale）为基础的婴儿面粉的营养和流变学特性分析
期刊:International Journal of Food Science
影响因子:3.1
doi:10.1155/2022/3784317
Mahouli, Love Mouka; Saah, Bruno Fotso; Dongmo, Hygride; Kenfack, Justine Odelonne; Njapndounke, Bilkissou; Ndjang, Marie Madeleine Nanga; Klang, Mathilde Julie
