Production and Evaluation of Breakfast Cereals from Corn Flour Fortified With Malted Soybean and Plantain Flour Blend
Student: KOSISOCHUKWU STEPHINE NWANKWO (Project, 2025)
Department of Food Science and Technology
Enugu State University of Science and Technology, Enugu, Enugu State
Abstract
Keywords
Breakfast Cereals
Corn Flour
Malted Soybean
Plantain Flour
Fortification
Proximate
For the full publication, please contact the author directly at: stephinefae@gmail.com
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- AVE-MARIA UNIVERSITY, PIYANKO, NASARAWA STATE 1
- Babcock University, Ilishan-Remo, Ogun State 7
- Bamidele Olumilua University of Edu. Science and Tech. Ikere Ekiti, Ekiti State 453
- Bauchi State College of Agriculture, Bauchi, Bauchi State 1
- Bauchi State University, Gadau, Bauchi State 16
- Bayelsa State Polytechnic, Aleibiri, Bayelsa State 13
- Bayero University, Kano, Kano State 583
- Benue State Polytechnic, Ugbokolo, Benue State 10
- Benue State University, Makurdi, Benue State 47
- Bingham University, Karu, Nasarawa State 3