Effect of amylase-rich flour (ARF) treatment on the viscosity of fermented complementary foods

Food and Nutrition Bulletin

Volumn 23, Issue 2, 2002, Pages 190-195

  Uvere, Peter O ^a   Ngoddy, Patrick O ^a   Nnanyelugo, Dickson O ^a  

^a UNIVERSITY OF NIGERIA   (Nigeria)

Author keywords

Amylase rich flour; Fermentation; Nigeria; Viscosity reduction; Weaning foods

Indexed keywords

FOOD CONSUMPTION; VISCOSITY; WEANING;

NIGERIA;

COLOCASIA ESCULENTA; DIOSCOREA ALATA; MANIHOT ESCULENTA; MUSA X PARADISIACA; ZEA MAYS;

AMYLASE;

ARTICLE; BABY FOOD; CEREAL; ENZYMOLOGY; FERMENTATION; FLOUR; HUMAN; INFANT; PH; PHYSIOLOGY; TIME; VEGETABLE; VISCOSITY;

AMYLASES; CEREALS; FERMENTATION; FLOUR; HUMANS; HYDROGEN-ION CONCENTRATION; INFANT; INFANT FOOD; TIME FACTORS; VEGETABLES; VISCOSITY;

EID: 0036018281     PISSN: 03795721     EISSN: None     Source Type: Journal    
DOI: 10.1177/156482650202300208     Document Type: Article

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