Nutritional Properties of Quality Protein Maize and Chickpea Extruded Based Weaning Food

Author:

MILÁN-CARRILLO J.,VALDÉZ-ALARCÓN C.,GUTIÉRREZ-DORADO R.,CÁRDENAS-VALENZUELA O. G.,MORA-ESCOBEDO R.,GARZÓN-TIZNADO J. A.,REYES-MORENO C.

Publisher

Springer Science and Business Media LLC

Subject

Chemistry (miscellaneous),Food Science

Reference24 articles.

1. Bressani R, Harper JM, Whickstrom B (1984) Processed and package weaning foods: Development, manufacture and marketing. In: Mitzner N, Scrimshaw N, Morgan R (eds), Improving the Nutritional Status of Children During Weaning Period. International Food and Nutrition Program, MIT, Cambridge, MASS, USA.

2. Mercier C (1993) Nutritional appraisal of extruded foods. Int J Food Sci Nutr 44: 545–553.

3. Milán-Carrillo J, Reyes-Moreno C, Camacho-Hernández IL, Rouzaud-Sandez O (2002) Optimization of extrusion process to transform hardened chickpeas (Cicer arietinum L) into a useful product. J Sci Food Agric 82: 1718–1728.

4. Gopalan C, Rao KSJ (1975). Pellagra and amino acid imbalance. Vitam Horm 33: 505–528.

5. Villegas E, Vasal SK, Bijamasan M (1992) Quality Protein Maize–What It is and how was It Developed. In: Mertz ET (eds), Quality Protein Maize. American Association of Cereal Chemists, St Paul, MN, USA, pp 27–48.

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