Assessment of the Anti-Nutritional, Functional and Microbiological Properties of Instant Breakfast Cereals from Yellow Maize (Zea mays), Sesame (Sesamum indicum) and Oyster Mushroom (Pleurotus ostreatus) Flour Blends
نویسندگان
چکیده
Orngu Africa and Ifeoma Elizabeth Mbaeyi-Nwaoha Composite flours were processed from blends of yellow maize (Zea mays), sesame seed (Sesamum indicum) oyster mushroom (Pleurotus ostreatus) powder in the ratio 80:20:0; 75:20:5; 70:20:10; 65:20:15 60:20:20, respectively to produce breakfast cereal
منابع مشابه
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ژورنال
عنوان ژورنال: Journal of food chemistry & nanotechnology
سال: 2022
ISSN: ['2471-4291']
DOI: https://doi.org/10.17756/jfcn.2022-130