Development of canned ready-to-eat rice porridges for primary school children

Development of canned ready-to-eat rice porridges for primary school children

Bibliographic Details
Main Authors:	Muhammad, Kharidah, Ma, Yong Qin, Mat Hashim, Dzulkifly, Yusof, Salmah
Format:	Monograph
Language:	English
Published:	Research Management Centre
Online Access:	http://psasir.upm.edu.my/id/eprint/32002/1/Development%20of%20Canned%20Ready-.pdf

Similar Items

Effect of rice quality, formulation and storage on quality of canned rice porridge
by: Muhammad, Kharidah, et al.
Published: (1999)

Effect of rice quality, formulation and storage on the quality of canned rice porridge
by: Ma, Yong Qin
Published: (2000)

Optimisation of methods for agar extraction from Gracilaria sp.
by: Muhammad, Kharidah, et al.
Published: (1999)

Our Grandmas Didn´t Just Eat Porridge!
by: Kristina Zábrodská (Šemberová)
Published: (2015-08-01)

Mingau de arroz e soja pronto para consumo Rice-soybean porridge ready for use
by: Sin Huei Wang, et al.
Published: (1999-05-01)

Nutritional composition of germinated brown rice porridge
by: Abdul Kadir, Khairul Kamilah, et al.
Published: (2008)

Development of ready‐to‐reconstitute carrot pomace blended sweet corn porridge
by: Pratik Nayi, et al.
Published: (2023-04-01)

Method for preparing of germinated brown rice (GBR) porridge.
by: Azlan, Azrina, et al.
Published: (2009)

Erosive effect of milk, honey, cereal porridge, and millet porridge on enamel of primary teeth: An in vitro study
by: Theresa Sam Cherian, et al.
Published: (2020-01-01)

Improvement in Taste Quality of Rice Porridge Using Konjac Glucomannan
by: Sixuan Li, et al.
Published: (2024-10-01)

Development and quality evaluation of banana‐rice‐bean porridge as weaning food for older infants and young children
by: Makafui A. Borbi, et al.
Published: (2020-09-01)

What microbes do we eat with traditional fermented sour porridge from China?
by: Fei Ren, et al.
Published: (2023-12-01)

Rheological and tribological characteristics of mung bean-rice porridge and its impact on sensory evaluation
by: He Li, et al.
Published: (2020-01-01)

Particle size and concentration of ground rice on tribological properties and in vitro starch digestibility of rice porridge
by: Siriporn Tanjor, et al.
Published: (2024-12-01)

Effect of pullulanase debranching on the physical and chemical properties of instant Jasmine rice porridges
by: Jirayus Woraratphoka, et al.
Published: (2021-10-01)

Canned complementary porridges for infants and young children (6–23 months) based on African indigenous crops; nutritional content, consistency, sensory, and affordability compared to traditional porridges based on maize and finger millet
by: Trond Løvdal, et al.
Published: (2025-01-01)

Effect of extrusion technology on rehydration efficiency of instant brown rice porridge and process optimization
by: LIU Ming, et al.
Published: (2019-11-01)

COMMERCIAL BABY PORRIDGES IN NUTRITION OF INFANTS
by: I. N. Zakharova, et al.
Published: (2013-07-01)

Application of native and phosphorylated tapioca starches in potato starch noodle
by: Muhammad, Kharidah, et al.
Published: (1999)

KARAKTERISTIK BUBUR PEDAS DALAM KEMASAN KALENG [The Characteristics of Spicy Porridges in the Can Packaging]
by: Iwan Rusiardy*, et al.
Published: (2014-12-01)

The Study of Physic Chemical Properties and Preference Level of Instant Porridge Made of Pumpkin and Brown Rice
by: Agus Slamet, et al.
Published: (2021-08-01)

Evaluation of Microwave Heating Uniformity for Ready-to-Eat Rice in Metalized Packaging Structure
by: Chai Liu, et al.
Published: (2024-12-01)

Bacillus cereus and Bacillus thuringiensis in ready-to-eat cooked rice in Malaysia
by: Sandra, Afriani, et al.
Published: (2012)

PORRIDGE — THE MAIN TYPE OF ADDITIONAL FOOD IN INFANTS
by: I.N. Zakharova, et al.
Published: (2009-07-01)

PORRIDGE — THE MAIN TYPE OF ADDITIONAL FOOD IN INFANTS
by: I.N. Zakharova, et al.
Published: (2009-01-01)

Readiness of primary school teachers to accept disabled children
by: Đević Rajka
Published: (2009-01-01)

Analysis of Flavor Changes of Instant Brown Rice Porridge Rice during Storage based on Gas Chromatography-Ion Mobility Spectrometry
by: LIU Yan-xiang, et al.
Published: (2022-03-01)

Effect of substitution with native and phosphorylated tapioca or sago starch on the quality of glass noodle
by: Syed Muhammad, Sharifah Kharidah, et al.
Published: (1999)

Ready-to-eat avocados
by: California Agriculture
Published: (1976-10-01)

Characterisation and utilisation of roselle, Hibiscus sabdariffa L.
by: Mohd Ghazali, Hasanah, et al.
Published: (1999)

Outstanding Approach to Enhance the Safety of Ready-to-Eat Rice and Extend the Refrigerated Preservation
by: Najla A. Albaridi, et al.
Published: (2022-06-01)

Ready-To-Eat Rice in Retort Pouch Packaging as an Alternative Emergency Food Product
by: Sri Rahayu, et al.
Published: (2022-12-01)

The History of Porridge in Bantuphone Africa, with Words as Main Ingredients
by: Birgit Ricquier
Published: (2014-12-01)

Screen use and behavioral addiction: Making the “porridge” healthy
by: Rachna Bhargava, et al.
Published: (2021-01-01)

PHYSICOCHEMICAL PROPERTIES OF BABY INSTANT PORRIDGE FORTIFIED WITH IRON
by: Herry Santosa, et al.
Published: (2016-04-01)

The production and shelf life of high-iron, pre-cooked rice porridge with ferrous sulphate and other high-iron materials
by: Chowladda Teangpook
Published: (2011-08-01)

Effects of operating conditions on quality attributes of instant brown rice porridge prepared by microwave assisted foam-mat drying
by: Sudathip Inchuen, et al.
Published: (2021-08-01)

Correlates of children's eating attitude test scores among primary school children
by: Mohd Shariff, Zalilah, et al.
Published: (2005)

Nutritional components in instant porridge fortified with fermented lebui beans
by: Wahyu Mushollaeni, et al.
Published: (2024-06-01)

Study of the spicy porridge tradition at the early Ramadhan in the Malay community
by: M. Nasihudin Ali
Published: (2023-04-01)