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

By Enwere N. J.   Ntuen I. G.  

International Journal of Food Sciences and Nutrition, Vol. 56, Iss. 1, 2005-02 ,pp. : 35-44

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The effect of ready-to-eat cereal consumption on energy intake, body weight and anthropometric measurements: results from a randomized, controlled intervention trial

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International Journal of Food Sciences and Nutrition, Vol. 63, Iss. 1, 2012-02 ,pp. : 107-113

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Ready-to-eat cereal consumption: its relationship with BMI and nutrient intake of children aged 4 to 12 years

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Antioxidant effect of aqueous extracts from wheat based ready-to-eat breakfast cereals - Importance of their interaction with biomembranes

By Baublis A.   Decker E.A.   Clydesdale F.M.  

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Ready-to-eat cereal products as meal replacements for weight loss

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