Development and Optimization of Flakes from Some Selected Locally Available Food Materials
Flakes are one of the most popular ready-to-eat breakfast cereals meals. Most traditional instant breakfast meals are from mono-cereals. This work aims to develop, characterize and optimize value-added instant cereal breakfast flakes using flours of rice, sorghum, and soybean. A three-component cons...
Guardado en:
| Autores principales: | , |
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| Formato: | Capítulo de libro |
| Lenguaje: | inglés |
| Publicado: |
IntechOpen
2023
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| Materias: | |
| Acceso en línea: | https://www.intechopen.com/chapters/86280 |
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