(Q46658383)

English

Contribution to the improvement of a porridge made with fermented maize: effect of selected foods and lemon on energy density, pH, viscosity and nutritional quality

scientific article published on 2 March 2011

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scholarly article

1 reference

Europe PubMed Central

PubMed publication ID

24 December 2017

http://europepmc.org/abstract/MED/21366382

Contribution to the improvement of a porridge made with fermented maize: effect of selected foods and lemon on energy density, pH, viscosity and nutritional quality (English)

1 reference

Europe PubMed Central

PubMed publication ID

24 December 2017

http://europepmc.org/abstract/MED/21366382

1 reference

based on heuristic

inferred from title

author name string

Jeanne Ejigui

1

1 reference

Europe PubMed Central

PubMed publication ID

24 December 2017

http://europepmc.org/abstract/MED/21366382

Therese Desrosiers

2

1 reference

Europe PubMed Central

PubMed publication ID

24 December 2017

http://europepmc.org/abstract/MED/21366382

publication date

2 March 2011

1 reference

Europe PubMed Central

PubMed publication ID

24 December 2017

http://europepmc.org/abstract/MED/21366382

International Journal of Food Sciences and Nutrition

1 reference

Europe PubMed Central

PubMed publication ID

24 December 2017

http://europepmc.org/abstract/MED/21366382

62

1 reference

Europe PubMed Central

PubMed publication ID

24 December 2017

http://europepmc.org/abstract/MED/21366382

5

1 reference

Europe PubMed Central

PubMed publication ID

24 December 2017

http://europepmc.org/abstract/MED/21366382

484-497

1 reference

Europe PubMed Central

PubMed publication ID

24 December 2017

http://europepmc.org/abstract/MED/21366382

Complementary feeding: a commentary by the ESPGHAN Committee on Nutrition

1 reference

https://api.crossref.org/works/10.3109%2F09637486.2010.547461

21 January 2018

The role of fermented milk in complementary feeding of young children: lessons from transition countries.

1 reference

https://api.crossref.org/works/10.3109%2F09637486.2010.547461

21 January 2018

Breastfeeding and complementary feeding of children up to 2 years of age.

1 reference

https://api.crossref.org/works/10.3109%2F09637486.2010.547461

21 January 2018

Development of a nutritious low viscosity weaning mix using natural ingredients and microbial amylases.

1 reference

https://api.crossref.org/works/10.3109%2F09637486.2010.547461

21 January 2018

Update on technical issues concerning complementary feeding of young children in developing countries and implications for intervention programs

1 reference

https://api.crossref.org/works/10.3109%2F09637486.2010.547461

21 January 2018

WHO technical background paper: feeding of nonbreastfed children from 6 to 24 months of age in developing countries

1 reference

https://api.crossref.org/works/10.3109%2F09637486.2010.547461

21 January 2018

Traditional foods vs. manufactured baby foods.

1 reference

https://api.crossref.org/works/10.3109%2F09637486.2010.547461

21 January 2018

Food allergy and the introduction of solid foods to infants: a consensus document. Adverse Reactions to Foods Committee, American College of Allergy, Asthma and Immunology

1 reference

https://api.crossref.org/works/10.3109%2F09637486.2010.547461

21 January 2018

Evaluation of the nutritional characteristics of a finger millet based complementary food.

1 reference

https://api.crossref.org/works/10.3109%2F09637486.2010.547461

21 January 2018

Enhancers of iron absorption: ascorbic acid and other organic acids

1 reference

https://api.crossref.org/works/10.3109%2F09637486.2010.547461

21 January 2018

Optimizing the introduction of complementary foods in the infant's diet: a unique challenge in developing countries.

1 reference

https://api.crossref.org/works/10.3109%2F09637486.2010.547461

21 January 2018

The contribution of weaning foods to protein-energy malnutrition

1 reference

https://api.crossref.org/works/10.3109%2F09637486.2010.547461

21 January 2018

The Bioavailability of Iron in Different Weaning Foods and the Enhancing Effect of a Fruit Drink Containing Ascorbic Acid

1 reference

https://api.crossref.org/works/10.3109%2F09637486.2010.547461

21 January 2018

Identifiers

10.3109/09637486.2010.547461

1 reference

Europe PubMed Central

PubMed publication ID

24 December 2017

http://europepmc.org/abstract/MED/21366382

PubMed publication ID

1 reference

Europe PubMed Central

PubMed publication ID

24 December 2017

http://europepmc.org/abstract/MED/21366382

ResearchGate publication ID

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