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Optimizing Ready-to-Use Therapeutic Foods for Protein Quality, Cost, and Acceptability

Jacklyn Weber1, Meghan Callaghan2

  • 1Washington University School of Medicine, St Louis, MO, USA weber_j@kids.wustl.edu callaghan_m@kids.wustl.edu.

Food and Nutrition Bulletin
|February 12, 2016
PubMed

Keywords:
dairy ingredientsformula optimizationlinear programmingready-to-use therapeutic foods (RUTFs)

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