Effect of preparation method on viscosity and energy density of fortified humanitarian food-aid commodities
Author:
Publisher
Informa UK Limited
Subject
Food Science
Link
http://www.tandfonline.com/doi/pdf/10.1080/09637480902950605
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2. Development of a dehydrated fortified food base from fermented milk and parboiled wheat, and comparison of its composition and reconstitution behavior with those of commercial dried dairy‐cereal blends;Food Science & Nutrition;2019-10-15
3. Understanding children's acceptability after repeated exposure and household‐level behaviors for novel extruded fortified blended foods;Journal of Sensory Studies;2019-07-29
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