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Journal Abstract Search

136 related items for PubMed ID: 35672266

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  • 3. Improvement of the nutritional quality of a traditional complementary porridge made of fermented yellow maize (Zea mays): effect of maize-legume combinations and traditional processing methods.
    Ejigui J, Savoie L, Marin J, Desrosiers T.
    Food Nutr Bull; 2007 Mar; 28(1):23-34. PubMed ID: 17718009
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  • 6. 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.
    Ejigui J, Desrosiers T.
    Int J Food Sci Nutr; 2011 Aug; 62(5):484-97. PubMed ID: 21366382
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  • 10. The nutritive quality of maize-soybean (70:30) tempe flour.
    Tchango Tchango J.
    Plant Foods Hum Nutr; 1995 Jun; 47(4):319-26. PubMed ID: 8577649
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  • 12. Orange-fleshed sweet potato-based infant food is a better source of dietary vitamin A than a maize-legume blend as complementary food.
    Amagloh FK, Coad J.
    Food Nutr Bull; 2014 Mar; 35(1):51-9. PubMed ID: 24791579
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  • 14. Nutritional Properties and Consumer's Acceptance of Provitamin A-Biofortified Amahewu Combined with Bambara (Vigna Subterranea) Flour.
    Awobusuyi TD, Siwela M.
    Nutrients; 2019 Jun 28; 11(7):. PubMed ID: 31261709
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  • 16. Donated fortified cereal blends improve the nutrient density of traditional complementary foods in Haiti, but iron and zinc gaps remain for infants.
    Ruel MT, Menon P, Loechl C, Pelto G.
    Food Nutr Bull; 2004 Dec 28; 25(4):361-76. PubMed ID: 15646314
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  • 17. Production of maize-bambara groundnut complementary foods fortified pre-fermentation with processed foods rich in calcium, iron, zinc and provitamin A.
    Uvere PO, Onyekwere EU, Ngoddy PO.
    J Sci Food Agric; 2010 Mar 15; 90(4):566-73. PubMed ID: 20355082
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