Nutritional and Rheological Characterization of an Infant Flour Based on Parboiled Rice (<i>Oryza sativa</i>), Spirulina (<i>Spirulina platensis</i>), and Cashew Nut (<i>Anacardium occidentale</i>)

<div>Viscosity profile of formulated flour under heating and cooling.</div>

International Journal of Food Science

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Figure 2

Figure 2: Nutritional and Rheological Characterization of an Infant Flour Based on Parboiled Rice (<i>Oryza sativa</i>), Spirulina (<i>Spirulina platensis</i>), and Cashew Nut (<i>Anacardium occidentale</i>) 

Figure 2 | Nutritional and Rheological Characterization of an Infant Flour Based on Parboiled Rice (Oryza sativa), Spirulina (Spirulina platensis), and Cashew Nut (Anacardium occidentale) 