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

Author： Enwere N. J.   Ntuen I. G.  

Publisher： Informa Healthcare

ISSN： 1465-3478

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

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