Sensory evaluation of improved and local recipes for children aged 6 to 23 months in Bukoba, Tanzania

Full Length Research Paper

Mbela Domina Esther Nkuba
Department of Food Science and Technology, Sokoine University of Agriculture, P. O. Box 3006, Morogoro, Tanzania.
Search for this author on:
Google Scholar

Kinabo Joyce
Department of Food Science and Technology, Sokoine University of Agriculture, P. O. Box 3006, Morogoro, Tanzania.
Search for this author on:
Google Scholar

Mwanri Akwilina Wendelin
Department of Food Science and Technology, Sokoine University of Agriculture, P. O. Box 3006, Morogoro, Tanzania.
Search for this author on:
Google Scholar

Ekesa Beatrice
Bioversity International, Plot 106, Katalima, Road, P. O. Box 24384, Kampala, Uganda.
Search for this author on:
Google Scholar

Copyright © 2024 Author(s) retain the copyright of this article.
This article is published under the terms of the Creative Commons Attribution License 4.0.

Authors

Mbela Domina Esther Nkuba
Department of Food Science and Technology, Sokoine University of Agriculture, P. O. Box 3006, Morogoro, Tanzania.

Kinabo Joyce
Department of Food Science and Technology, Sokoine University of Agriculture, P. O. Box 3006, Morogoro, Tanzania.

Mwanri Akwilina Wendelin
Department of Food Science and Technology, Sokoine University of Agriculture, P. O. Box 3006, Morogoro, Tanzania.

Ekesa Beatrice
Bioversity International, Plot 106, Katalima, Road, P. O. Box 24384, Kampala, Uganda.

Corresponding Author Email: [email protected]

This article is published under the terms of the Creative Commons Attribution License 4.0

Views: 0
Downloads: 0