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Recent recommendations for food aid suggest that infants and young children need higher nutrition in the same volume of porridge (gruel). This work found potential ingredient (sorghum) and processing options (extrusion) to keep high nutrient porridge from being too thick for infants and young children to swallow.
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This page is a summary of: Sensory analysis of 20% solids fortified blended porridge, British Food Journal, December 2018, Emerald,
DOI: 10.1108/bfj-05-2018-0280.
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