Studies on Weaning Gruels from Maize (Zea mays). Maize and Green Gram Dhal (Phaseolus Aureus Roxb) : Part II Effect of Fermentation and Malting on Physicochemical Changes, Bulk Reduction Property and Suitability for Children Belonging to Maize Eating Population
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Authors
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Department of Foods and Nutrition, The Maharaja Sayajirao University of Baroda, Baroda-390002 ,IN
Pallavi Mehta -
Department of Foods and Nutrition, The Maharaja Sayajirao University of Baroda, Baroda-390002 ,INPunita Patel
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Department of Foods and Nutrition, The Maharaja Sayajirao University of Baroda, Baroda-390002 ,INNeha Parikh
Abstract
Dietary Bulk of the Starchy Weaning Food is the most Prominent Factor Control Buting to the inadequate Food intake by the Toddlers and Infants. To overcome this Problem, several Workers have Attempted to Bring about Reduction in Dietary Bulk by Using Various Household Technologies. Results of these Studies Clearly Pointed out Malting Technology as the best Technique to Answer the Problem.Downloads
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Published
1989-12-01
How to Cite
Mehta, P., Patel, P., & Parikh, N. (1989). Studies on Weaning Gruels from Maize (<i>Zea mays</i>). Maize and Green Gram Dhal (<i>Phaseolus Aureus Roxb</i>) : Part II Effect of Fermentation and Malting on Physicochemical Changes, Bulk Reduction Property and Suitability for Children Belonging to Maize Eating Population. The Indian Journal of Nutrition and Dietetics, 26(12), 354–365. Retrieved from https://informaticsjournals.co.in/index.php/ijnd/article/view/13659
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