Development of a nutritious low viscosity weaning mix using natural ingredients and microbial amylases
Author:
Publisher
Informa UK Limited
Subject
Food Science
Link
http://www.tandfonline.com/doi/pdf/10.1080/09637480120092044
Reference17 articles.
1. Development, acceptability and nutritional value of weaning mixtures
2. Dietary Bulk as a Limiting Factor for Nutrient Intake--with Special Reference to the Feeding of Pre-School Children: II. Consistency as related to dietary bulk-a model study
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2. Formulation of a drinkable peanut-based therapeutic food for malnourished children using plant sources;International Journal of Food Sciences and Nutrition;2012-11-30
3. Contribution to the improvement of a porridge made with fermented maize: effect of selected foods and lemon on energy density, pH, viscosity and nutritional quality;International Journal of Food Sciences and Nutrition;2011-03-02
4. Acceptability, storage stability and costing of α-amylase-treated maize–beans–groundnuts–bambaranuts complementary blend;Journal of the Science of Food and Agriculture;2007
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