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Development and Sensory Assessment of Ready-to-Eat Breakfast Cereal

There is a gradual change in the eating trend of Ghanaians. People now prefer convenient semiprocessed foods as breakfast meals to raw ones. These breakfast meals make use of cereals and grains, which often suffer postharvest losses. Thus, this study was aimed at adding value to these food crops by...

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Detalles Bibliográficos
Autores principales:	Frimpong, Theresa Gyamfuwah, Wireko-Manu, Faustina Dufie, Oduro, Ibok
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	Hindawi 2022
Materias:	Research Article
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9391194/ https://www.ncbi.nlm.nih.gov/pubmed/35990772 http://dx.doi.org/10.1155/2022/4566482

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