Effect of preparation method on viscosity and energy density of fortified humanitarian food-aid commodities

International Journal of Food Sciences and Nutrition

Volumn 60, Issue SUPPL. 7, 2009, Pages 219-228

  Black, Cameron T ^a   Pahulu, Heather F ^a   Dunn, Michael L ^a  

^a BRIGHAM YOUNG UNIVERSITY   (United States)

Author keywords

Complementary food; Corn soyblend; Energy density; Porridge; Viscosity; Weaning food

Indexed keywords

VEGETABLE OIL;

ANIMAL; ARTICLE; BABY FOOD; CALORIC INTAKE; CEREAL; CHEMISTRY; COMPARATIVE STUDY; COOKING; CROP; DIET SUPPLEMENTATION; GOVERNMENT; HUMAN; INFANT; MAIZE; METHODOLOGY; MILK; NUTRITIONAL VALUE; PHYSICAL CHEMISTRY; RELIEF WORK; SOYBEAN; TIME; UNITED STATES; VISCOSITY; WHEAT;

ANIMALS; CEREALS; COOKERY; CROPS, AGRICULTURAL; ENERGY INTAKE; FOOD, FORTIFIED; HUMANS; INFANT; INFANT FOOD; MILK; NUTRITIVE VALUE; PHYSICOCHEMICAL PHENOMENA; PLANT OILS; RELIEF WORK; SOY FOODS; TIME FACTORS; TRITICUM; UNITED STATES; UNITED STATES AGENCY FOR INTERNATIONAL DEVELOPMENT; UNITED STATES DEPARTMENT OF AGRICULTURE; VISCOSITY; ZEA MAYS;

GLYCINE MAX; TRITICUM AESTIVUM; ZEA MAYS;

EID: 77951450379     PISSN: 09637486     EISSN: 14653478     Source Type: Journal    
DOI: 10.1080/09637480902950605     Document Type: Article

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