Nutritional and sensory evaluation of tempe-fortified maize-based weaning foods

International Journal of Food Sciences and Nutrition

Volumn 53, Issue 1, 2002, Pages 15-27

  Egounlety, M ^a   Aworh, O C ^b   Akingbala, J O ^b   Houben, J H ^c   Nago, M C ^a  

^a UNIVERSITY OF ABOMEY CALAVI   (Benin)

^b UNIVERSITY OF IBADAN   (Nigeria)

^c UTRECHT UNIVERSITY   (Netherlands)

Author keywords

[No Author keywords available]

Indexed keywords

AMINO ACID; CASEIN; PROTEIN;

AMINO ACID COMPOSITION; ANIMAL EXPERIMENT; AROMA; ARTICLE; BABY FOOD; BREAST FEEDING; CHILD GROWTH; COLOR; CONTROLLED STUDY; COWPEA; DEVELOPING COUNTRY; DIGESTION; FERMENTATION; FLAVOR; FLOUR; FOOD ANALYSIS; FOOD PROCESSING; FOOD QUALITY; MAIZE; MELON; MOTHER; NEWBORN; NONHUMAN; NUTRITIONAL VALUE; PROTEIN ANALYSIS; PROTEIN QUALITY; RAT; RAT STRAIN; SCORING SYSTEM; SENSORY EVALUATION; SOYBEAN; SWEETNESS; TASTE; WEANING;

ADULT; AFRICA, WESTERN; ANIMALS; CUCUMIS; DEVELOPING COUNTRIES; FABACEAE; FEMALE; FOOD, FORTIFIED; HUMANS; INFANT; INFANT FOOD; MALE; NUTRITIVE VALUE; RATS; SEEDS; SOYBEANS; WEANING; ZEA MAYS;

ANIMALIA; CUCUMIS; GLYCINE MAX; ZEA MAYS;

EID: 0036147917     PISSN: 09637486     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

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