Open AccessPhysiochemical and Sensory Attribute of Breakfast Cereals from Blends of Finger Millet, Soy Cake, and Beetroot
Author(s) -
Johnson Adeola Adegboyega,
Opeyemi Rhoda Fasua,
Adedamola Iyioluwa Akinyede
Publication year - 2022
Language(s) - English
DOI - 10.54117/ijnfs.v1i1.6
Subject(s) - food science , finger millet , mouthfeel , chemistry , proximate , moisture , tannin , absorption of water , extrusion , raw material , materials science , agronomy , botany , biology , composite material , organic chemistry
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