Synapse
⌘+K
Synapse
PulseExploreClubsResearchersJournals
Instagram
HomeClubsExplore
September 19, 2020Asian Food Science JournalOpen Access

Chemical and Antioxidant Quality of Breakfast Cereal Extruded from Maize Grits, Partially Defatted Peanut and Beetroot Flour Blend

View Full Paper
Ask AI
Bookmark
Share

Authors

IAI. A. AkorBenue State UniversityTUT. M. UkeyimaFederal University of AgricultureBKBarnabas Aloo KyengeBenue State University

Discussion

Loading...

Member takes

Overview

Key Points

Key points are not available for this paper at this time.

Cite This Study

Akor et al. (2020) studied this question.

synapsesocial.com/papers/6a96ea8696bab72bf50e4a61https://doi.org/10.9734/afsj/2020/v18i230213
View Full Paper
Ask AI
Bookmark
Share

Also Consider

Synapse has enriched 5 closely related papers on similar clinical questions. Consider them for comparative context:

  1. 1The role of pulses in human nutrition: a review2006 · 142 citations
  2. 2The Importance of Breakfast Consumption to Nutrition of Children, Adolescents, and Young Adults2004 · 71 citations
  3. 3Potential uses of sweet potato-wheat composite flour in the pastry industry based on proximate composition, physicochemical, functional, and sensory properties of four pastry products2017 · 19 citations
  4. 4Physico-chemical and nutritional evaluation of cookies with different levels of eggplant flour substitution2014 · 63 citations
  5. 5Cytotoxicity and antibacterial activity of Methanolic extract of Hibiscus sabdariffa2007 · 222 citations