MARK MANARY to Food Quality
This is a "connection" page, showing publications MARK MANARY has written about Food Quality.
Connection Strength
0.696
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Effect of emulsifier and viscosity on oil separation in ready-to-use therapeutic food. Int J Food Sci Nutr. 2015; 66(6):642-8.
Score: 0.510
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Effect of cowpea flour processing on the chemical properties and acceptability of a novel cowpea blended maize porridge. PLoS One. 2018; 13(7):e0200418.
Score: 0.156
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Developing food supplements for moderately malnourished children: lessons learned from ready-to-use therapeutic foods. Food Nutr Bull. 2015 Mar; 36(1 Suppl):S53-8.
Score: 0.031