Some physical, functional and antinutrients of breakfast cereals from blends of guinea corn, pigeon pea and mango flour using mixture-process design-Reference-Cited by-同舟云学术

Some physical, functional and antinutrients of breakfast cereals from blends of guinea corn, pigeon pea and mango flour using mixture-process design

Published:2022-03-14 Issue:8 Volume:59 Page:2972-2982
ISSN:0022-1155
Container-title:Journal of Food Science and Technology
language:en
Short-container-title:J Food Sci Technol

Author:

Anchang Mumukom Maximus,Okafor Gabriel Ifeanyi^ORCID

Funder

DAAD

Publisher

Springer Science and Business Media LLC

Subject

Food Science

Link

https://link.springer.com/content/pdf/10.1007/s13197-022-05407-2.pdf

Reference30 articles.

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3. Borah A, Lata Mahanta C, Kalita D (2016) Optimization of process parameters for extrusion cooking of low amylose rice flour blended with seeded banana and carambola pomace for development of minerals and fiber rich breakfast cereal. J Food Sci Technol 53(1):221–232. https://doi.org/10.1007/s13197-015-1772-9

4. Cablevey. (2021). A guide on the production and processing of breakfast cereals. Retrieved January 29, 2021, from https://cablevey.com/a-guide-on-the-production-and-processing-of-breakfast-cereals/

5. Chandra S, Singh S, Kumari D (2014) Evaluation of functional properties of composite flours and sensorial attributes of composite flour biscuits. J Food Sci Technol 52(6):3681–3688. https://doi.org/10.1007/s13197-014-1427-2

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