Tolerance Testing for Cooked Porridge made from a Sorghum Based Fortified Blended Food.

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Tolerance Testing for Cooked Porridge made from a Sorghum Based Fortified Blended Food.

Item

http://www.wikidata.org/entity/Q39174280

description

2016 nî lūn-bûn

@nan

2016年の論文

@ja

2016年論文

@yue

2016年論文

@zh-hant

2016年論文

@zh-hk

2016年論文

@zh-mo

2016年論文

@zh-tw

2016年论文

@wuu

2016年论文

@zh

2016年论文

@zh-cn

name

Tolerance Testing for Cooked Porridge made from a Sorghum Based Fortified Blended Food.

@en

Tolerance Testing for Cooked Porridge made from a Sorghum Based Fortified Blended Food.

@nl

type

Item

label

Tolerance Testing for Cooked Porridge made from a Sorghum Based Fortified Blended Food.

@en

Tolerance Testing for Cooked Porridge made from a Sorghum Based Fortified Blended Food.

@nl

prefLabel

Tolerance Testing for Cooked Porridge made from a Sorghum Based Fortified Blended Food.

@en

Tolerance Testing for Cooked Porridge made from a Sorghum Based Fortified Blended Food.

@nl

P1476

Tolerance Testing for Cooked Porridge made from a Sorghum Based Fortified Blended Food.

@en

P2093

Sajid Alavi

http://www.w3.org/2001/XMLSchema#string

Sirichat Chanadang

http://www.w3.org/2001/XMLSchema#string

P2860

Oral perceptual discrimination of viscosity differences for non-newtonian liquids in the nectar- and honey-thick ranges.

Impact of fortified blended food aid products on nutritional status of infants and young children in developing countries.

Current and potential role of specially formulated foods and food supplements for preventing malnutrition among 6- to 23-month-old children and for treating moderate malnutrition among 6- to 59-month-old children.

Recommendations for optimization of fortified and blended food aid products from the United States.

Sorghum for human food--a review.

Storage, preparation, and usage of fortified food aid among Guatemalan, Ugandan, and Malawian beneficiaries: a field study report.

Characterization of the consistency of gruels consumed by infants in developing countries: assessment of the Bostwick consistometer and comparison with viscosity measurements and sensory perception.

A comparison of the flavor of green teas from around the world.

Quality of care issues for dysphagia: modifications involving oral fluids.

Sensory and instrumental analysis for slipperiness and compliance of food during swallowing.

P304

S1210-21

http://www.w3.org/2001/XMLSchema#string

P31

scholarly article

P356

10.1111/1750-3841.13280

http://www.w3.org/2001/XMLSchema#string

P433

http://www.w3.org/2001/XMLSchema#string

P478

http://www.w3.org/2001/XMLSchema#string

P50

Edgar Chambers

P577

2016-04-07T00:00:00Z

http://www.w3.org/2001/XMLSchema#dateTime

P698

27061110

http://www.w3.org/2001/XMLSchema#string