Nutritional properties of quality protein maize and chickpea extruded based weaning food

Plant Foods for Human Nutrition

Volumn 62, Issue 1, 2007, Pages 31-37

  Milan Carrillo J ^a   Valdez Alarcon C ^a   Gutierrez Dorado R ^a   Cardenas Valenzuela O G ^a   Mora Escobedo, R ^b   Garzon Tiznado J A ^a,c   Reyes Moreno, C ^a,d  

^a UNIVERSIDAD AUTÓNOMA DE SINALOA   (Mexico)

^b INSTITUTO POLITÉCNICO NACIONAL   (Mexico)

^c INSTITUTO NACIONAL DE INVESTIGACIONES FORESTALES   (Mexico)

^d Instituto Nacional de Investigaciones Forestales Agrícolas y Pecuarias ^*  (Mexico)

Author keywords

Extruded chickpea flour; Nixtamalized xtruded maize flour; Nutritional properties; Response surface methodology; Weaning food

Indexed keywords

VEGETABLE PROTEIN;

ARTICLE; BABY FOOD; BIOAVAILABILITY; CHICKPEA; DEVELOPING COUNTRY; FOOD HANDLING; HUMAN; INFANT; INFANT NUTRITION; MAIZE; METHODOLOGY; NUTRITIONAL VALUE; STANDARD; TASTE; TEMPERATURE; WEANING;

BIOLOGICAL AVAILABILITY; CICER; DEVELOPING COUNTRIES; FOOD HANDLING; HUMANS; INFANT; INFANT FOOD; INFANT NUTRITION PHYSIOLOGY; NUTRITIVE VALUE; PLANT PROTEINS; TASTE; TEMPERATURE; VEGETABLE PROTEINS; WEANING; ZEA MAYS;

CICER ARIETINUM; ZEA MAYS;

EID: 33847252553     PISSN: 09219668     EISSN: None     Source Type: Journal    
DOI: 10.1007/s11130-006-0039-z     Document Type: Article

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