Nutrient Composition and Sensory Properties of Breakfast Cereal Made from Yellow Maize and Enriched with Soybean and Groundnut Flours
The aim of this study was to assess the nutrient composition and sensory properties of breakfast cereal made from yellow maize and enriched with soybean and groundnut flours. Yellow maize was replaced with groundnut (GF) (15–35%) and soybean flour (SBF) (10–15%) to produce a more nutritionally balan...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
Turkish Science and Technology Publishing (TURSTEP)
2023-04-01
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| Series: | Turkish Journal of Agriculture: Food Science and Technology |
| Subjects: | |
| Online Access: | http://www.agrifoodscience.com/index.php/TURJAF/article/view/5369 |