Nutritional and Rheological Characterization of an Infant Flour Based on Parboiled Rice (Oryza sativa), Spirulina (Spirulina platensis), and Cashew Nut (Anacardium occidentale)
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DOI: 10.1155/2022/3784317
Abstract: Protein-energy malnutrition and mineral deficiencies in children under five years are major problems in developing countries. The present study was thus carried out with the aim of proposing a weaning flour based on parboiled rice,… read more here.
Keywords: flour based; parboiled rice; spirulina; cashew nut ... See more keywords