Physicochemical and sensory quality of breakfast cereals produced from flour blends of maize and pigeon pea
Breakfast cereals offer affordable, quick and convenient meal options. This study examined the proximate, techno-functional, mineral and sensory qualities of breakfast cereals produced from a flour blend of maize and pigeon peas. Maize flour was substituted with pigeon pea flour at 0 %, 10 %, 20 %,...
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| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2025-02-01
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| Series: | Heliyon |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2405844025009922 |
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