Article · Journal · 2022

Some physical, functional and antinutrients of breakfast cereals from blends of guinea corn, pigeon pea and mango flour using mixture-process design

Journal of Food Science and Technology

Citations: 5from other works
Field-weighted impact: 0.541.00 is the world average for its field and year
Among its field: 58th percentileby citations, against works of its field and year
Authors: 2from 1 institution

Authors

2 authors

M.M. AnchangFirst author
- University of Nigeria (NG)
as printed: Mumukom Maximus Anchang
G.I. OkaforSenior authorCorresponding
- University of Nigeria (NG)
as printed: Gabriel Ifeanyi Okafor