{"title":"开发用红腰豆、杏鲍菇、鲶鱼和发酵大豆粉制成的饼干,作为印度尼西亚发育迟缓儿童的替代食品","authors":"Tiar lince Bakara, Rumida, Joncer Naibaho","doi":"10.1016/j.foohum.2024.100308","DOIUrl":null,"url":null,"abstract":"","PeriodicalId":502987,"journal":{"name":"Food and Humanity","volume":"3 2","pages":""},"PeriodicalIF":0.0000,"publicationDate":"2024-05-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"Development of cookies made from red kidney beans, oyster mushroom, catfish and fermented soybean flours as a food alternative for stunting kids in Indonesia\",\"authors\":\"Tiar lince Bakara, Rumida, Joncer Naibaho\",\"doi\":\"10.1016/j.foohum.2024.100308\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"\",\"PeriodicalId\":502987,\"journal\":{\"name\":\"Food and Humanity\",\"volume\":\"3 2\",\"pages\":\"\"},\"PeriodicalIF\":0.0000,\"publicationDate\":\"2024-05-01\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Food and Humanity\",\"FirstCategoryId\":\"1085\",\"ListUrlMain\":\"https://doi.org/10.1016/j.foohum.2024.100308\",\"RegionNum\":0,\"RegionCategory\":null,\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"\",\"JCRName\":\"\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Food and Humanity","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.1016/j.foohum.2024.100308","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}
Development of cookies made from red kidney beans, oyster mushroom, catfish and fermented soybean flours as a food alternative for stunting kids in Indonesia