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.

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.

Item
http://www.wikidata.org/entity/Q43932955
Carbohydrate composition, viscosity, solubility, and sensory acceptance of sweetpotato- and maize-based complementary foodsMarketing complementary foods and supplements in Burkina Faso, Madagascar, and Vietnam: lessons learned from the Nutridev program.Fermentation by amylolytic lactic acid bacteria and consequences for starch digestibility of plantain, breadfruit, and sweet potato flours.Tolerance Testing for Cooked Porridge made from a Sorghum Based Fortified Blended Food.Effect of preparation method on viscosity and energy density of fortified humanitarian food-aid commodities.Energy and nutrient intake increased by 47-67% when amylase was added to fortified blended foods-a study among 12- to 35-month-old Burkinabe children.Development of an improved local-ingredient-based complementary food and technology transfer to rural housewives.Consumption pattern, biochemical composition and nutritional value of fermented pearl millet gruels in Burkina Faso.Effect of emulsifier and viscosity on oil separation in ready-to-use therapeutic food.
P2860

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.

Item
http://www.wikidata.org/entity/Q43932955
description
2006 nî lūn-bûn
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2006年の論文
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2006年学术文章
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2006年学术文章
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2006年学术文章
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2006年学术文章
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2006年学术文章
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2006年学术文章
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2006年學術文章
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2006年學術文章
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Characterization of the consis ...... ements and sensory perception.
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Characterization of the consis ...... ements and sensory perception.
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type
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Characterization of the consis ...... ements and sensory perception.
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Characterization of the consis ...... ements and sensory perception.
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Characterization of the consis ...... ements and sensory perception.
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Characterization of the consis ...... ements and sensory perception.
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Characterization of the consis ...... ements and sensory perception.
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P2093
P2860
P304
P31
P356
P433
P478
P50
P577
P698