Article · Journal · 2022

Development and quality evaluation of a cereal‐based breakfast product from yellow maize ( Zea mays ), sesame ( Sesamum indicum ) and mushroom ( Pleurotus ostreatus ) flour blends

International Journal of Food Science & Technology

Citations: 3from other works
Field-weighted impact: 0.321.00 is the world average for its field and year
Among its field: 50th percentileby citations, against works of its field and year
Authors: 2from 1 institution

Authors

2 authors

Orngu Africa OrnguFirst authorCorresponding
- University of Nigeria (NG)
Ifeoma Elizabeth Mbaeyi-NwaohaSenior author
- University of Nigeria (NG)
as printed: Ifeoma Elizabeth Mbaeyi‐Nwaoha