Sensory Acceptability of Infant Cereals with Whole Grain in Infants and Young Children

Author： Haro-Vicente Juan Francisco Bernal-Cava Maria Jose Lopez-Fernandez Amparo Ros-Berruezo Gaspar Bodenstab Stefan Sanchez-Siles Luis Manuel

Publisher： MDPI

E-ISSN： 2072-6643|9|1|65-65

ISSN： 2072-6643

Source： Nutrients, Vol.9, Iss.1, 2017-01, pp. : 65-65

Access to resources Favorite

Disclaimer: Any content in publications that violate the sovereignty, the constitution or regulations of the PRC is not accepted or approved by CNPIEC.

Previous Menu Next

Abstract

Related content

Perceptions of infant cereals and dietary intakes of children aged 4–24 months in a rural South African community

By Faber Mieke Benadé Aj Spinnler

International Journal of Food Sciences and Nutrition, Vol. 52, Iss. 4, 2001-07 ,pp. : 359-365

Informa Healthcare

Access to resources Recommend Favorite

Acceptability of fat-modified foods to children, adolescents and their parents: effect of sensory properties, nutritional information and price

By Guinard J.-X. Marty C.

Food Quality and Preference, Vol. 8, Iss. 3, 1997-05 ,pp. : 223-231

Elsevier

Access to resources Recommend Favorite

Possible use of spreads as a FOODlet for improving the diets of infants and young children

By Briend André

Food & Nutrition Bulletin, Vol. 23, Iss. 3, 2002-09 ,pp. : 239-243

Nevin Scrimshaw International Nutrition Foundation

Access to resources Recommend Favorite

Sensory acceptability of iron-fortified millet products

By Tripathi Bhumika Ravi R. Prakash Maya Platel Kalpana

International Journal of Food Sciences and Nutrition, Vol. 62, Iss. 6, 2011-09 ,pp. : 651-659

Informa Healthcare

Access to resources Recommend Favorite

Oregano essential oil: effect on sensory acceptability

By Conti-Silva Ana Carolina Hoffmann Fernando Leite Conti-Silva Ana Carolina Conti-Silva Ana Carolina

Nutrition & Food Science, Vol. 45, Iss. 4, 2015-07 ,pp. : 574-582

Emerald Group Publishing Ltd

Access to resources Recommend Favorite