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The nutritional value of togwa with different types of ingredients and some implications for their use as a weaning food

2001

Ndabikunze, B.K. (Agricultural Univ. of Norway, Aas (Norway). Dept. of Food Science)

AGROVOC Keywords
aliment pour nourrisson alimentos fermentados breakfast cereals calcio calcium calidad cereal flours cereales cereales para desayuno cereals cinc composition globale destete digestibilidad digestibility fer fermentation fermented foods food technology free amino acids harinas de cereales hierro infant foods ingredientes ingredients iron malt malta (producto) mejoramiento nutricional nutrient improvement proximate composition quality sevrage suplementos supplements tanzania tanzanie technologie alimentaire technologie traditionnelle tecnologia tradicional traditional technology weaning zinc
Bibliographic information
Issue 2001:6 ISSN 0802-3220
Publisher
Norges Landbrukshoegskole, NLH
Pagination
vp.
Other Subjects
Amelioration de qualites nutritives; Farine de cereale; Cereale pour petit dejeuner; Digestibilite; Acide amine libre; Aminoacidos libres; Alimentos para ninos; Qualite; Composicion aproximada; Fermentacion; Cereale; Tecnologia de los alimentos; Aliment fermente; Ingredient; Complement alimentaire
Language
English
Note
Summaries (En, No)
tables, figures; ref. 5 papers are incl. in the thesis
ISBN
82-575-0454-8
Translated Title
Ernaeringsmessig verdi av forskjellige typer togwa og betydningen for deres bruk som spedbarnsmat
Type
Summary; Thesis; Non-Conventional
Corporate Author
Norges Landbrukshoegskole, Aas (Norway)
2001-08-15
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