Studies on Reduction in Viscosity of Thick Rice Gruels with small Quantities of an Amylase-Rich Cereal Malt

Indian Council of Medical Research, “Studies on Weaning and Supplementary Foods,” ICMR Technical Report Series, 27 (New Delhi, 1977).

Jelliffe D. B. , “Infant Nutrition in the Tropics and Subtropics,” WHO Monograph Series, 29 (WHO, Geneva, 1968).

Hellstrom A. , Hermansson A. , Karison A. , Ljungqvist B. , Mellander O. , and Swanberg U. , “Dietary Bulk as a Limiting Factor for Nutrient Intake with Reference to the Feeding of Preschool Children. II, Consistency as Related to Dietary Bulk—A Model Study,” J. Trop, Pediatr., 27: 127–135 (1981).

Cameron M. , and Hofvander Y. , Manual on Feeding of Infants and Young Children (Oxford University Press, Delhi/Nairobi, 1983), pp. 117–127.

Rutishauser I. H. E. , “Factors Affecting the Intake of Energy and Protein by Ugandan Preschool Children,” Ecol. Food Nutr., 3: 213–222 (1974).

Nicol B. M. , “Protein and Calorie Concentration,” Nutr. Rev., 29: 83–88 (1971).

Desikachar H. S. R. , “Development of Weaning Foods with High Calorie Density and Low Hot Paste Viscosity Using Traditional Technologies,” Food Nutr. Pull., 2: 21–23 (1981).

Gopaldas T. , Inamdar F. , and Patel J. , “Malted versus Roasted Young Child Mixes: Viscosity, Storage and Acceptability Trials,” Indian J. Nutr. Diet., 19: 327–336 (1982).

Malleshi N. G. , and Desikachar H. S. R. , “Formulation of a Weaning Food with Low Hot Paste Viscosity Based on Malted Ragi (Eleusine coracana) and Green Gram (Phaseolus radiatus),” J. Food Sci, Tech., 19: 193–197 (1982).

Brandtzaeg B. , Malleshi N. G. , Swanberg U. , Desikachar H. S. R. , and Mellander O. , “Dietary Bulk as Limiting Factor for Nutrient Intake with Special Reference to the Feeding of Preschool Children. III. Studies on Malted Flours from Ragi, Sorghum and Green Gram,” J. Trop. Pediatr., 27: 184–189 (1981).

Gopaldas T. , “Malted versus Roasted Weaning Mixes: Development, Storage, Acceptability and Growth Trials,” in Achaya K. T. , ed., Interfaces between Agriculture, Nutrition and Food Science (United Nations University, Tokyo, 1984), pp. 293–306.

Tajuddin K. M. , “Acceptability and Nutritional Status Trials on Preschool Children (1-5 Years) with Malted versus Roasted RTE Mixes at Baroda and Pondicherry,” M.Sc. thesis (M.S. University, Baroda, 1980).

Nayak V. R. , “Studies on Roasted, Malted and Combinations of Roasted and Malted RTE Mixes with Respect to Viscosity, Recipe Formulation, Acceptability and Shelf Quality,” M.Sc. thesis (M.S. University, Baroda, 1983).

Amerine M. A. , Pangborn R. M. , and Roessler E. S. , Principles of Sensory Evaluation of Foods (Academic Press, New York, 1965), pp. 367–374.

Jacobs M. B. , The Chemical Analysis of Foods and Food Products, 2nd ea., (D. Van Nostrand Co., New York, 1951), pp. 504–505.

Oser B. L. , Hawk's Physiological Chemistry, 14th ed., (Tata McGraw, New Delhi, 1971), p. 441.

Jacobs M. B. , The Chemical Analysis of Foods and Food Products, 2nd ed. (D. Van Nostrand Co., New York, 1951), p. 393.

Mackie T. J. , and McCartney J. E. , “Viable Count,” in Cruickshank R. , ed., Handbook of Bacteriology (E. and S, Livingston, Edinburgh, 1956), pp. 304–305.

Colowick S. P. , and Kaplan N. O. , eds., Methods in Enzymology, vol. 1 (Academic Press, New York, 1955), p. 149.