kw.\*:("Porridge")
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Extrusion-cooking of sorghum containing different amounts of amylose = Cuisson-extrusion du sorgho contenant différentes proportions d'amyloseGOMEZ, M. H; WANISKA, R. D; ROONEY, L. W et al.Journal of food science. 1988, Vol 53, Num 6, pp 1818-1822, issn 0022-1147Article
Thin porridges (Atole) prepared from maize and sorghum = Du porridge fluide (Atole) préparé à partir de maïs et de sorghoVIVAS, N. E; WANISKA, R. D; ROONEY, L. W et al.Cereal chemistry. 1987, Vol 64, Num 6, pp 390-394, issn 0009-0352Article
Effects of flour-to-water ratio and time of testing on sorghum porridge firmness as determined by a uniaxial compression testMOHAMED, A. A; HAMAKER, B. R; ABOUBACAR, A et al.Cereal chemistry. 1993, Vol 70, Num 6, pp 739-743, issn 0009-0352Article
High concentrations of essential and toxic elements in infant formula and infant foods - A matter of concernLJUNG, Karin; PALM, Brita; GRANDER, Margaretha et al.Food chemistry. 2011, Vol 127, Num 3, pp 943-951, issn 0308-8146, 9 p.Article
Dispersion behavior of starchWANISKA, R. D; GOMEZ, M. H.Food technology (Chicago). 1992, Vol 46, Num 6, pp 110-123, issn 0015-6639, 5 p.Article
Sensory Acceptability and Factors Predicting the Consumption of Grain Amaranth in KenyaMACHARIA-MUTIE, Catherine W; VAN DE WIEL, Anne M; MORENO-LONDONO, Ana M et al.Ecology of food and nutrition. 2011, Vol 50, Num 5, pp 375-392, issn 0367-0244, 18 p.Article
Optimising viscosity and energy density of maize porridges for child weaning in developing countriesKIKAFUNDA, J. K; WALKER, A. F; ABEYASEKERA, S et al.International journal of food sciences and nutrition. 1997, Vol 48, Num 6, pp 401-409, issn 0963-7486Article
Vitamin A content of fortified maize meal and porridge as purchased and consumed in South AfricaPRETORIUS, Beulah; SCHÖNFELDT, Hettie C.Food research international. 2012, Vol 47, Num 2, pp 128-133, issn 0963-9969, 6 p.Conference Paper
Changes of phosphorus and trace elements species in rye and oat flakes and oat porridge induced by simulated digestionKOPLIK, Richard; LINKOVA, Martina; MESTEK, Oto et al.European food research & technology (Print). 2011, Vol 232, Num 6, pp 1007-1016, issn 1438-2377, 10 p.Article
Effects on proteins in sorghum, maize, and pearl millet when processed into acidic and basic toVIVAS, N. E; WANISKA, R. D; ROONEY, L. W et al.Cereal chemistry. 1992, Vol 69, Num 6, pp 673-676, issn 0009-0352Article
Sensory quality of marama/sorghum composite porridgesKAYITESI, Eugénie; GYEBI DUODU, Kwaku; MINNAAR, Amanda et al.Journal of the science of food and agriculture. 2010, Vol 90, Num 12, pp 2124-2132, issn 0022-5142, 9 p.Article
Glycaemic response to barley porridge varying in dietary fibre contentTHONDRE, Pariyarath S; WANGT, Ke; ROSENTHAL, Andrew J et al.British journal of nutrition. 2012, Vol 107, Num 5, pp 719-724, issn 0007-1145, 6 p.Article
Vitamin A equivalence of the β-carotene in β-carotene-biofortified maize porridge consumed by womenSHANSHAN LI; NUGROHO, Angela; ROCHEFORD, Torbert et al.The American journal of clinical nutrition. 2010, Vol 92, Num 5, pp 1105-1112, issn 0002-9165, 8 p.Article
The effect of fermentation on the viscosity of sorghum porridgesWESTBY, A; GALLAT, S.Tropical science. 1991, Vol 31, Num 2, pp 131-139, issn 0041-3291Article
African maize porridge : a food with slow in vitro starch digestibilityVAN DER MERWE, B; ERASMUS, C; TAYLOR, J. R. N et al.Food chemistry. 2001, Vol 72, Num 3, pp 347-353, issn 0308-8146Article
Postprandial Glycemia and Appetite Sensations in Response to Porridge Made with Rolled and Pinhead OatsGONZALEZ, Javier T; STEVENSON, Emma J.Journal of the American College of Nutrition. 2012, Vol 31, Num 2, pp 111-116, issn 0731-5724, 6 p.Article
Effect of a fortified maize-meal porridge on anemia, micronutrient status, and motor development of infantsFABER, Mieke; KVALSVIG, Jane D; LOMBARD, Carl J et al.The American journal of clinical nutrition. 2005, Vol 82, Num 5, pp 1032-1039, issn 0002-9165, 8 p.Article
Flavour compounds in backslop fermented uji (an East African sour porridge)ONYANGO, Calvin; BLEY, Thomas; RADDATZ, Heike et al.European food research & technology (Print). 2004, Vol 218, Num 6, pp 579-583, issn 1438-2377, 5 p.Article
Nutritional and sensory evaluation of nutritious porridge prepared using combinations of soy and sorghum gritsKHETARPAUL, Neelam; GOYAL, Rajni; GARG, Renu et al.Nutrition and health (Berkhamstead). 2004, Vol 17, Num 4, pp 309-315, issn 0260-1060, 7 p.Article
Application of pure cultures on the fermentation of uji (an east african sour cereal porridge) = Application de cultures pures de bactéries lactiques dans la fermentation d'uji (bouillie de céréale acidifiée d'Afrique orientale)MBUGUA, S. K; LEDFORD, R. A; STEINKRAUS, K. H et al.Lebensmittel - Wissenschaft + Technologie. 1984, Vol 17, Num 5, pp 252-256, issn 0023-6438Article
Use of γ-irradiation to alleviate the poor protein digestibility of sorghum porridgeFOMBANG, E. N; TAYLOR, J. R. N; MBOFUNG, C. M. F et al.Food chemistry. 2005, Vol 91, Num 4, pp 695-703, issn 0308-8146, 9 p.Article
Solubilidad y propiedades espumantes de papillas deshidratadas elaboradas con grits de maiz y soya = Solubility and whipping properties of dehydrated porridges elaborated with corn grits and soybeanWANG, S. H; ASCHERI, J. L. R; BORGES, G. G et al.Alimentaria. 2000, Num 317, pp 115-120, issn 0300-5755Article
Sorghum for human food : A reviewANGLANI, C.Plant foods for human nutrition (Dordrecht). 1998, Vol 52, Num 1, pp 85-95, issn 0921-9668Article
Effect of cooking and storage on the amount and molecular weight of(1→3)(1→4)-β-D-glucan extracted from oat products by an in vitro digestion systemBEER, M. U; WOOD, P. J; WEISZ, J et al.Cereal chemistry. 1997, Vol 74, Num 6, pp 705-709, issn 0009-0352Article
Role of amylase-treated, energy-dense liquid diet in the nutritional management of acute shigellosis in children : a controlled clinical trialRAHMAN, M. M; MAZUMDER, R. N; ALI, M et al.Acta paediatrica (Oslo). 1995, Vol 84, Num 8, pp 867-872, issn 0803-5253Article