Effect of processing technique on energy density and viscosity of cooking banana: Implication for weaning foods in Uganda

International Journal of Food Science and Technology

Volumn 43, Issue 8, 2008, Pages 1424-1429

  Bukusuba, John ^a   Muranga, Florence Isabirye ^a   Nampala, Paul ^a  

^a MAKERERE UNIVERSITY   (Uganda)

Author keywords

Bulk; Extrusion; Pre gelatinisation; Protein energy malnutrition; Viscosity; Weaning

Indexed keywords

GLYCINE MAX;

EID: 47649098579     PISSN: 09505423     EISSN: 13652621     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2007.01670.x     Document Type: Article

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