Physico-chemical characteristics, nutritional quality and shelf-life of pearl millet based extrusion cooked supplementary foods

International Journal of Food Sciences and Nutrition

Volumn 58, Issue 5, 2007, Pages 350-362

  Sumathi, A ^a   Ushakumari, S R ^a   Malleshi, N G ^a  

^a CENTRAL FOOD TECHNOLOGICAL RESEARCH INSTITUTE   (India)

Author keywords

Extrusion cooking; Pearl millet; Protein quality; Shelf life; Supplementary foods

Indexed keywords

ARTICLE; COOKED FOOD; DIET SUPPLEMENTATION; FOOD ANALYSIS; FOOD PACKAGING; FOOD STORAGE; LEGUME; MOISTURE; NUTRITIONAL VALUE; PARTICLE SIZE; PEARL MILLET; PHYSICAL CHEMISTRY; PROTEIN CONTENT; PROTEIN DEFICIENCY; PROTEIN QUALITY; SHELF LIFE; VISCOSITY;

ANIMALS; CALORIMETRY, DIFFERENTIAL SCANNING; CHILD, PRESCHOOL; CHROMATOGRAPHY, GEL; COOKERY; DIETARY PROTEINS; DIETARY SUPPLEMENTS; FATTY ACIDS, NONESTERIFIED; FLOUR; FOOD HANDLING; HUMANS; NUTRITIVE VALUE; PARTICLE SIZE; PENNISETUM; RATS; TEMPERATURE; VISCOSITY; WATER;

PENNISETUM GLAUCUM;

EID: 34250621348     PISSN: 09637486     EISSN: 14653478     Source Type: Journal    
DOI: 10.1080/09637480701252187     Document Type: Article

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