Literature DB >> 7288909

Dietary bulk as a limiting factor for nutrient intake--with special reference to the feeding of pre-school children. III. Studies of malted flour from ragi, sorghum and green gram.

B Brandtzaeg, N G Malleshi, U Svanberg, H S Desikachar, O Mellander.   

Abstract

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Year:  1981        PMID： 7288909     DOI： 10.1093/tropej/27.4.184-a

Source DB:  PubMed          Journal:  J Trop Pediatr        ISSN： 0142-6338            Impact factor:   1.165


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  8 in total

1.  Formulation and nutritional evaluation of multigrain ready-to-eat snack mix from minor cereals.

Authors:  P M Pradeep; Usha Dharmaraj; B V Sathyendra Rao; Amudha Senthil; N S Vijayalakshmi; N G Malleshi; Vasudeva Singh
Journal:  J Food Sci Technol       Date:  2013-02-13       Impact factor: 2.701

2.  Interventions for the control of diarrhoeal diseases among young children: weaning education.

Authors:  A Ashworth; R G Feachem
Journal:  Bull World Health Organ       Date:  1985       Impact factor: 9.408

3.  Influence of hydrothermal processing on functional properties and grain morphology of finger millet.

Authors:  Usha Dharmaraj; M S Meera; S Yella Reddy; Nagappa G Malleshi
Journal:  J Food Sci Technol       Date:  2013-09-07       Impact factor: 2.701

4.  Elaboration of amylase activity and changes in paste viscosity of some common Indian legumes during germination.

Authors:  A Sumathi; N G Malleshi; S V Rao
Journal:  Plant Foods Hum Nutr       Date:  1995-06       Impact factor: 3.921

5.  Effect of process improvement on the physico-chemical properties of infant weaning food from fermented composite blends of cereal and soybeans.

Authors:  A A Onilude; A I Sanni; M I Ighalo
Journal:  Plant Foods Hum Nutr       Date:  1999       Impact factor: 3.921

6.  Physical and nutritional qualities of extruded weaning foods containing sorghum, pearl millet, or finger millet blended with mung beans and nonfat dried milk.

Authors:  N G Malleshi; N A Hadimani; R Chinnaswamy; C F Klopfenstein
Journal:  Plant Foods Hum Nutr       Date:  1996-04       Impact factor: 3.921

7.  Utilization of extrusion technology for the development of millet based complementary foods.

Authors:  N Lakshmi Devi; S Shobha; Sajid Alavi; K Kalpana; M Soumya
Journal:  J Food Sci Technol       Date:  2012-08-16       Impact factor: 2.701

8.  The nutritive value of new and traditional sorghum and millet foods from Sudan.

Authors:  S Badi; B Pedersen; L Monowar; B O Eggum
Journal:  Plant Foods Hum Nutr       Date:  1990-01       Impact factor: 3.921
  8 in total

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