Article · Revue · 2005

Effect of ripe fruit pulp on the sensory and nutritive quality of ready-to-eat breakfast cereal produced from maize and soybean flours and cassava starch blends

N. J. Enwere, I. G. Ntuen

International Journal of Food Sciences and Nutrition

• Accès fermé

Aller chez l’éditeur10.1080/09637480512331387811