Acceptability of Complementary Foods and Breads Prepared from Zinc-Fortified Cereal Flours among Young Children and Adults in Senegal

Journal of Food Science

Volumn 76, Issue 1, 2011, Pages

  Aaron, G J ^a,b   Lo, N Ba ^c   Hess, S Y ^a   Guiro, A T ^c   Wade, S ^c   Ndiaye, N F ^d   Guinard, J X ^a   Brown, K H ^a,b  

^a UNIVERSITY OF CALIFORNIA   (United States)

^b Africa Regional Office   (Senegal)

^c UNIVERSITÉ CHEIKH ANTA DIOP   (Senegal)

^d Institut de Technologie Alimentaire   (Senegal)

Author keywords

Cereal flours; Fortification; Sensory evaluation; Wheat; Zinc

Indexed keywords

ZINC;

ADULT; ARTICLE; BABY FOOD; BREAD; CAREGIVER; CEREAL; CHEMISTRY; CHILD BEHAVIOR; CLINICAL TRIAL; DIET SUPPLEMENTATION; EATING; FEEDING BEHAVIOR; FEMALE; FLOUR; FOOD PREFERENCE; HUMAN; INFANT; MALE; PSYCHOLOGICAL ASPECT; SENEGAL; SENSATION; TASTE; TIME;

ADULT; BREAD; CAREGIVERS; CEREALS; EATING; FEEDING BEHAVIOR; FEMALE; FLOUR; FOOD PREFERENCES; FOOD, FORTIFIED; HUMANS; INFANT; INFANT BEHAVIOR; INFANT FOOD; MALE; SENEGAL; SENSATION; TASTE; TIME FACTORS; ZINC;

TRITICUM AESTIVUM;

EID: 78651466775     PISSN: 00221147     EISSN: 17503841     Source Type: Journal    
DOI: 10.1111/j.1750-3841.2010.01909.x     Document Type: Article

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