Predictability of the consistency of porridges using different methods to measure flour swelling-Reference-Cited by-同舟云学术

Predictability of the consistency of porridges using different methods to measure flour swelling

Published:2013-08-13 Issue:1-2 Volume:66 Page:199-207
ISSN:0038-9056
Container-title:Starch - Stärke
language:en
Short-container-title:Starch ‐ Stärke

Author:

de Carvalho Irene Stuart Torrie¹²,Granfeldt Yvonne²,Eliasson Ann‐Charlotte²,Dejmek Petr²

Affiliation:

1. Department of Chemical EngineeringEduardo Mondlane UniversityMaputoMozambique

2. Department of Food Technology, Engineering and NutritionLund UniversityLundSweden

Publisher

Wiley

Subject

Organic Chemistry,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/star.201300010

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4. Diversity and characteristics of supplementary foods sold and consumed by vulnerable groups in Kenya;Kunyanga C. N.;J. Appl. Biosci.,2011

5. Multiple-Objective (Goal) Programming Model for Feed Formulation: An Example for Reducing Nutrient Variation

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