Effects of Blend and Processing Method on the Nutritional Quality of Weaning Foods Made from Select Cereals and Legumes-Reference-Cited by-同舟云学术

Effects of Blend and Processing Method on the Nutritional Quality of Weaning Foods Made from Select Cereals and Legumes

Published:1998-01 Issue:1 Volume:75 Page:105-112
ISSN:0009-0352
Container-title:Cereal Chemistry Journal
language:en
Short-container-title:Cereal Chemistry Journal

Author:

Griffith L. D.¹²,Castell-Perez M. E.¹³,Griffith M. E.¹

Affiliation:

1. Former graduate assistant, professor, and technical advisor, respectively. Dept. Food Science & Animal Industries, Alabama A&M University, Normal, Alabama 35762.

2. Corresponding author. E-mail: grif@traveller.com

3. Dept. of Agricultural Engineering, Texas A&M University, College Station, TX 77843.

Publisher

Wiley

Subject

Organic Chemistry,Food Science

Reference48 articles.

1. Study on home‐prepared weaning foods for consumption in Bangladesh, with special reference to protein quality

2. Changes in phytate content and phytase activity during the germination of some cereals

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