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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

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Phenolics and antioxidant activity of a ready-to-eat snack food prepared from the edible mushroom ( Agaricus bisporous )

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Effect of storage on resistant starch content of processed ready-to-eat foods

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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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