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- W2397384205 abstract "Digestibilities of flour of white wheat, barley, potato, sweet potato, are percent (3hrs.) in unripe starch state and in gelatinization, digestibilities are up to percent (3hrs.). And in two states, digestibilities of flour of potato and sweet potato are lower than barley and white wheat flour. If it is not gelatinization, digestibilities of biscuit and cracker are much lower than popped cake (29%). In gelatinization, digestibilities of biscuit and cracker are similar to gelatinized flour of materials. Digestibilities of bread and castern is percent, it is similar to gelatinized flour of materials. And bread is higher than castera. Digestibility of on the marketing weaning food (II) (15%, 3hrs.) is much lower than food (I) (24.1%, 3hrs.) When the date of manufacturing passed months, digestibility of some cookies have a tendency to low. When mothers choice the infant weaning food, they consider metritional value (42%) and digestibility (27%). Also when they make weaning food at home, they generally use flour of rice (41%) and white wheat (23%). And they think, the rate of digestion is 49% in the rice flour and white wheat (23%). It was sort of cooked of rice (16%) and weaning food on the marketing(13%), which accepts to good digest. Also it was sort of biscuits (44%) which comparatively high choice snack food." @default.
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- W2397384205 date "1974-01-01" @default.
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- W2397384205 title "Digestibility of Infant Food and its Nutritional Meaning" @default.
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