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-Reference-Cited by-同舟云学术

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

Published:2011-03-02 Issue:5 Volume:62 Page:484-497
ISSN:0963-7486
Container-title:International Journal of Food Sciences and Nutrition
language:en
Short-container-title:International Journal of Food Sciences and Nutrition

Author:

Ejigui Jeanne,Desrosiers Therese

Publisher

Informa UK Limited

Subject

Food Science

Link

http://www.tandfonline.com/doi/pdf/10.3109/09637486.2010.547461

Reference42 articles.

1. Complementary feeding —Reasons for inappropriateness in timing, quantity and consistency

2. Complementary Feeding: A Commentary by the ESPGHAN Committee on Nutrition

3. The role of fermented milk in complementary feeding of young children: lessons from transition countries

4. Breastfeeding and Complementary Feeding of Children up to 2 Years of Age

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