M. A. Rao, P. E., Okechukwu, P. M. S. Da Silva and J. C. Oliveira, “Rheological Behavior of Heated Starch Disper sions in Excess Water: Role of Starch Granule,” Carbo hydrate Polymers, Vol. 33, No. 4, 1997, pp. 273-283. doi:10.1016/S0144-8617(97)00025-8
 I. S. T. De Carvalho, Y. Granfeldt, A. C. Eliasson and P. Dejmek, “Predictability of the Consistency of Porridges Using Different Methods to Measure Flour Swelling,” Starch/Stark Journal, 2013, in press.
 U. Kidmose, L. O. Christensen, M. S. Agili and S. H. Thilsted, “Effect of Home Preparation Practices on the Content of Provitamin A Carotenoids in Coloured Sweet Potato Varieties (Ipomoea batatas Lam.) from Kenya,” Innovative Food Science and Emerging Technologies, Vol. 8, No. 3, 2007, pp. 399-406. doi:10.1016/j.ifset.2007.03.025
 A. Bengtsson, A. Namutebi, M. Larsson and U. Svanberg, “Effects of Various Traditional Processing Methods on the All-Trans-?-Carotene content of Orange-Fleshed Sweet Potato,” Journal of Food Composition and Analysis, Vol. 21, No. 2, 2008, pp. 134-143. doi:10.1016/j.jfca.2007.09.006
 S. Dakwa, E. Sakyi-Dawson, C. Diako, N. T. Annan and W. K. Amoa-Awua, “Effect of Boiling and Roasting on the Fermentation of Soybeans into Dawadawa (Soy-Da wadawa),” International Journal of Food Microbiology, Vol. 104, No. 1, 2005, pp. 69-82. doi:10.1016/j.ijfoodmicro.2005.02.006
 M. K. Bolade and M. S. Buraimoh, “Textural and Sensory Quality Enhancement of Sorghum tuwo,” International Journal of Food Science and Technology, Vol. 41, No. S2, 2006, pp. 115-123.
 H. S. R. Deisikachar, “Development of Weaning Foods with High Caloric Density and Low Hot Paste Viscosity Using Traditional Technologies,” Food and Nutrition Bulletin, Vol. 2, No. 4, 1980, pp. 21-23.
 U. Svanberg, “Dietary Bulk in Weaning Foods and Its Effect on Food and Energy Intake,” In: D. Alnwick, S. Mose and O. G. Schimdt, Eds., Improving Young Child Feeding in Eastern and Southern Africa, Household-Le vel, Food Technology, IDRC, Ottawa, 1988, pp. 272-287.
 J. K. Kikafunda, L. Abenakyo and F. B. Lukwago, “Nu tritional and Sensory Properties of High Energy/Nutrient Dense Composite Flour Porridges from Germinated Maize and Roasted Beans for Child-Weaning in Developing Countries: A Case for Uganda,” Ecology of Food and Nutrition, Vol. 45, No. 4, 2006, pp. 279-294. doi:10.1080/03670240600846344
 V. A. Obatolu and A. H. Cole, “Functional Property of Complementary Blends of Soybean and Cowpea with Malted or Unmalted Maize,” Food Chemistry, Vol. 70, No. 2, 2000, pp. 147-153.
 G. P. Bierwagen and T. E. Sanders, “Studies of the Ef fects of Particle Size Distribution on the Packing Effi ciency of Particles,” Powder Technology, Vol. 10, No. 1, 1974, pp. 111-119. doi:10.1016/0032-5910(74)80036-7