Amanote Research
Register
Sign In
Discover open access scientific publications
Search, annotate, share and cite publications
Publications by María Reyna Liria Domínguez
Acceptability and Safety of Novel Infant Porridges Containing Lyophilized Meat Powder and Iron-Fortified Wheat Flour
Food and Nutrition Bulletin
Development
Nutrition
Dietetics
Food Science
Planning
Geography
Related publications
Nutritional Quality, Sensory Quality and Consumer Acceptability of Sorghum and Bread Wheat Biscuits Fortified With Defatted Soy Flour
International Journal of Food Science and Technology
Industrial
Manufacturing Engineering
Food Science
Iron-Fortified vs Low-Iron Infant Formula
Archives of Pediatrics & Adolescent Medicine
Parameters of Wheat Flour, Dough, and Bread Fortified by Buckwheat and Millet Flours
Agriculture
Horticulture
Plant Science
Agronomy
Soil Science
Crop Science
Effect of Soy Flour Addition and Heat-Processing Method on Nutritional Quality and Consumer Acceptability of Cassava Complementary Porridges
Journal of the Science of Food and Agriculture
Nutrition
Dietetics
Crop Science
Food Science
Biotechnology
Agronomy
Functional and Pasting Properties of Wheat/Tigernut Pomace Flour Blends and Sensory Attributes of Wheat/Tigernut Pomace Flour Meat Pie
Croatian journal of food science and technology
Iron Deficiency Anemia; Importance of Iron Fortified Food (Wheat) for Prevention
THE PROFESSIONAL MEDICAL JOURNAL
Nutritional, Microbiological and Rheological Characteristics of Porridges Prepared From Infant Flours Based on Germinated and Fermented Cereals Fortified With Soybean
International Journal of Current Microbiology and Applied Sciences
Iron Fortification of Wheat Flour: Bioavailability Studies
Food and Nutrition Bulletin
Development
Nutrition
Dietetics
Food Science
Planning
Geography
72 Effect of Rice Cereal Fortified With Electrolytic Iron on Infant Iron Status
Pediatric Research
Child Health
Pediatrics
Perinatology
