Characterization of ready-to-eat composite porridge flours made by soy-maize-sorghum-wheat extrusion cooking process

Pakistan Journal of Nutrition

Volumn 9, Issue 2, 2010, Pages 171-178

  Nicole, Murekatete ^a   Fei, Hua Yu ^a   Claver, Irakoze Pierre ^a  

^a JIANGNAN UNIVERSITY   (China)

Author keywords

Composite flour; Extrusion; Functional characteristic; Nutritional composition; Ready to eat

Indexed keywords

ESSENTIAL AMINO ACID; FATTY ACID; LINOLEIC ACID; LINOLENIC ACID; MAGNESIUM; MINERAL; PHOSPHORUS; ZINC;

ARTICLE; BULK DENSITY; CHEMICAL ANALYSIS; COMPOSITE MATERIAL; CONTENT ANALYSIS; CONTROLLED STUDY; COOKING; COOLING; FLUOR; GELATION; HYDROPHILICITY; MAIZE; NUTRITIONAL ASSESSMENT; PASTE; SORGHUM; SORGHUM MAIZE SOY 1; SORGHUM MAIZE SOY 2; SOYBEAN; TEMPERATURE SENSITIVITY; VISCOSITY; WHEAT;

GLYCINE MAX; TRITICUM AESTIVUM; ZEA MAYS;

EID: 77949391420     PISSN: 16805194     EISSN: None     Source Type: Journal    
DOI: 10.3923/pjn.2010.171.178     Document Type: Article

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