Ability of a "very low-cost extruder" to produce instant infant flours at a small scale in Vietnam

Food Chemistry

Volumn 82, Issue 2, 2003, Pages 249-255

  Mouquet, C ^a   Salvignol, B ^b   Van Hoan, N ^b   Monvois, J ^c   Treche S ^d  

^a Institut de recherche pour le developpement Ouagadougou   (Burkina Faso)

^b GRET   (Viet Nam)

^c GRET   (France)

^d INSTITUT DE RECHERCHE POUR LE DÉVELOPPEMENT   (France)

Author keywords

Complementary food; Dextrinisation; Extrusion cooking; Gelatinisation; Instant flour; Trypsin inhibitor destruction

Indexed keywords

LIPID; MINERAL; STARCH; SUGAR; TRYPSIN INHIBITOR; VITAMIN; WATER;

ARTICLE; BABY FOOD; COST EFFECTIVENESS ANALYSIS; ENERGY; FLOUR; FOOD INDUSTRY; GELATINIZATION; HUMAN; INFANT; LIPID COMPOSITION; MILK; POWDER; RICE; SCALE UP; SOYBEAN; VIET NAM; VISCOSITY; WATER CONTENT;

GLYCINE MAX; SESAMUM INDICUM;

EID: 0037941543     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0308-8146(02)00545-9     Document Type: Article

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