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 , mouthfeel , finger millet , proximate , chemistry , tannin , moisture , extrusion , absorption of water , water content , materials science , raw material , agronomy , biology , composite material , organic chemistry , geotechnical engineering , engineering