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Physicochemical and sensory characteristics of a breakfast cereal made from sprouted finger millet-maize composite flour

The study examined the utilization of sprouted finger millet-maize composite flour in breakfast cereal production, with a focus on its physicochemical, functional, and sensory attributes. The study followed a one factor design in which maize flour (MF) was substituted with sprouted finger millet (SF...

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Principais autores: Reuben Acheampong, Crossby Osei Tutu, Joris Gerald Niilante Amissah, Angelina Opoku Danquah, Firibu Kwesi Saalia
Formato: Artigo
Idioma:Inglês
Publicado em: Taylor & Francis Group 2024-12-01
coleção:Cogent Food & Agriculture
Assuntos:
Cereals
finger millet
maize
dates fruit
breakfast cereal
sensory
Acesso em linha:https://www.tandfonline.com/doi/10.1080/23311932.2024.2363003
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