The “Pappa di Parma” integrated approach against moderate acute malnutrition-Reference-Cited by-同舟云学术

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The “Pappa di Parma” integrated approach against moderate acute malnutrition

Published:2020-12 Issue: Volume:66 Page:102534
ISSN:1466-8564
Container-title:Innovative Food Science & Emerging Technologies
language:en
Short-container-title:Innovative Food Science & Emerging Technologies

Author:

Marchini Mia,Rosi Alice,Giopp Francesca,Lolli Veronica,Scazzina Francesca,Carini Eleonora

Funder

Università degli Studi di Parma

Publisher

Elsevier BV

Subject

Industrial and Manufacturing Engineering,General Chemistry,Food Science

Reference50 articles.

1. Viscoelastic properties of sweet potato puree infant food;Ahmed;Journal of Food Engineering,2006

2. Dynamic rheology and thermal transitions in meat-based strained baby foods;Ahmed;Journal of Food Engineering,2007

3. Peanut-based ready-to-use therapeutic food: Acceptability among malnourished children and community workers in Bangladesh;Ali;Public Health Action,2013

4. Rheological behaviour of infant foods;Alonso;Journal of Texture Studies,1995

5. Rheological behavior of powdered baby foods;Alvarez;International Journal of Food Properties,2007

Cited by 2 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Effect of Community Nutrition Rehabilitation Using a Multi-Ingredient Flour on the Weight Growth of Moderately Acute Malnourished Children in Benin;Foods;2023-01-06

2. The ultra-processed foods hypothesis: a product processed well beyond the basic ingredients in the package;Nutrition Research Reviews;2022-06-22

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