Development of a nutritious low viscosity weaning mix using natural ingredients and microbial amylases

International Journal of Food Sciences and Nutrition

Volumn 54, Issue 5, 2003, Pages 341-347

  Chakravarthi, S ^a   Kapoor, Rashmi ^a  

^a SRI SATHYA SAI INSTITUTE OF HIGHER LEARNING   (India)

Author keywords

[No Author keywords available]

Indexed keywords

AMYLASE; BACTERIAL ENZYME; FUNGAL ENZYME;

ARTICLE; BABY FOOD; CEREAL; COMMERCIAL PHENOMENA; CONCENTRATION (PARAMETERS); CONTROLLED STUDY; FOOD ANALYSIS; FOOD COMPOSITION; GOOSEBERRY; NUTRIENT; NUTRITIONAL VALUE; PEANUT; SPIRULINA; VISCOSITY; WEANING;

ARACHIS HYPOGAEA; BACTERIAL PROTEINS; CEREALS; DEVELOPING COUNTRIES; FABACEAE; FOOD HANDLING; HUMANS; INDIA; INFANT; INFANT FOOD; INFANT NUTRITION PHYSIOLOGY; RIBES; SPIRULINA; WEANING;

ARACHIS HYPOGAEA; BACTERIA (MICROORGANISMS); SPIRULINA;

EID: 0141651793     PISSN: 09637486     EISSN: None     Source Type: Journal    
DOI: 10.1080/09637480120092044     Document Type: Article

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