Micronutrient and amino acid profile of breakfast cereal flakes from germinated brown rice ( Oryza sativa ), aerial yam ( Dioscorea bulbifera ) and germinated black turtle bean ( Phaseolus vulgaris )
Author:
Affiliation:
1. Department of Food Technology Akanu Ibiam Federal Polytechnic Unwana Ebonyi Nigeria
2. Department of Food Science and Technology Ebonyi State University Abakaliki Ebonyi Nigeria
Funder
Tertiary Education Trust Fund
Publisher
Wiley
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1002/jsf2.77
Reference66 articles.
1. The Role of Breakfast in Health: Definition and Criteria for a Quality Breakfast
2. Nutritional Evaluation, Glycemic Index and Sensory Property of Breakfast Cereals developed from Malted Amaranth and Roasted Sesame Blends
3. Mayo Clinic.Why is breakfast the most important meal of the day?2009[Accessed 2010 Sept 12]. Available from:http://www.mayoclinic.com/health/food-and-nutrition/AN01119.
4. Production and Evaluation of Breakfast Cereals from Flour Blends of Maize (Zea mays) and Jackfruit (Artocarpus heterophyllus Lam.) Seeds
5. Production and evaluation of breakfast cereal produced from finger millet, wheat, soybean, and peanut flour blend;Okache TA;Res J Food Sci Quality Control,2020
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