Effects of blend and processing method on the nutritional quality of weaning foods made from select cereals and legumes

Cereal Chemistry

Volumn 75, Issue 1, 1998, Pages 105-112

  Griffith, L D ^a   Castell Perez, M E ^a,b   Griffith, M E ^a  

^a ALABAMA A AND M UNIVERSITY   (United States)

^b TEXAS A AND M UNIVERSITY   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

COWPEA; FERMENTATION; FOOD PROCESSING; FOOD QUALITY; GERMINATION; PEANUT; PEARL MILLET; ROASTING; TEFF;

CULTIVATION; FERMENTATION; NUTRIENTS; OILSEEDS; PROTEINS; QUALITY CONTROL; VISCOSITY;

CEREAL FLOURS; COMPLEMENTATION; HIGH NUTRIENTS; IN-VITRO; MAIN EFFECT; NUTRITIONAL QUALITIES; PEARL MILLET; PROCESSING METHOD; TRADITIONAL PROCESSING; VITRO PROTEIN DIGESTIBILITY;

GERMINATION;

ARACHIS HYPOGAEA; ERAGROSTIS TEF; PENNISETUM GLAUCUM;

EID: 0031938441     PISSN: 00090352     EISSN: None     Source Type: Journal    
DOI: 10.1094/CCHEM.1998.75.1.105     Document Type: Article

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