Lactic acid-fermented cereal gruels: Viscosity and flour concentration
作者:
LorriWilbald,
SvanbergUlf,
期刊:
International Journal of Food Sciences and Nutrition
(Taylor Available online 1993)
卷期:
Volume 44,
issue 3
页码: 207-213
ISSN:0963-7486
年代: 1993
DOI:10.3109/09637489309017441
出版商: Taylor&Francis
数据来源: Taylor
摘要:
The main characteristics of cereal weaning foods are their high volume, low energy density and stiff consistency, commonly referred to as dietary bulk. The high dietary bulk properties of traditional starch-based weaning foods in developing countries are a major constraint when it comes to providing young children with enough food, and can be considered one of the diet-related causes of the high prevalence of malnutrition.
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