Nutritional, Microbiological and Rheological Characteristics of Porridges Prepared From Infant Flours Based on Germinated and Fermented Cereals Fortified With Soybean

International Journal of Current Microbiology and Applied Sciences
doi 10.20546/ijcmas.2017.610.452
Full Text
Abstract

Available in full text

Date
Authors
Publisher

Excellent Publishers

Related search

Nutritional Characteristics of Maize-Based Complementary Food Enriched With Fermented and Germinated Moringa Oleifera Seed Flour

International Journal of Food Science, Nutrition and Dietetics
2017English

Phyisco Chemical, Rheological, Microbiological and Sensory Characteristics of Yoghurt Supplemented With Barley and White Oat Flours

Sinai Journal of Applied Sciences
2016English

Nutritional, Microbiological and Sensorial Characteristics of Alfajor Prepared With Dehydrated Mixture of Salmon and Tilapia

Acta Scientiarum - Technology
Planetary SciencesAstronomyEngineeringComputer ScienceMathematicsEarthChemistryPhysics
2017English

Nutritional and Sensory Profiles of Sweet Potato Based Infant Weaning Food Fortified With Cowpea and Peanut

Journal of Food Technology
2010English

Acceptability and Safety of Novel Infant Porridges Containing Lyophilized Meat Powder and Iron-Fortified Wheat Flour

Food and Nutrition Bulletin
DevelopmentNutritionDieteticsFood SciencePlanningGeography
2007English

Rheological and Nutritional Properties and Sensory Evaluation of Bread Fortified With Natural Sources of Calcium

Journal of Food Quality
QualityReliabilitySafetyRiskFood Science
2018English

Nutritional and Functional Characteristics of Protein-Fortified Pasta From Sweet Potato

Food and Nutrition Sciences
2011English

Physico-Chemical and Sensory Properties of Bread Prepared From Wheat and Unripe Plantain Composite Flours Fortified With Bambara Groundnut Protein Concentrate

International Journal of Nutrition and Food Sciences
2015English

Microbiological and Chemical Characteristics of Ayu-Narezushi Prepared With Rice-Koji

Nippon Shokuhin Kagaku Kogaku Kaishi
Food Science
2015English

Amanote Research

Note-taking for researchers

Follow Amanote

© 2024 Amaplex Software S.P.R.L. All rights reserved.

Privacy PolicyRefund Policy