Formulation and Quality Evaluation of Breakfast Flakes Produced from Blends of Maize (Zea mays) and Quinoa (Chenopodium quinoa Willd) Flour
Saheed Olamide Abogunrin & Obaroakpo Joy Ujiroghene · Asian Food Science Journal · 2022
The study aimed at the production and evaluation of breakfast cereals (flakes) formulated from composite blends of corn (Zea mays) flour and quinoa seed flour (Chenopodium quinoa); a pseudo cereal that has recently gained the interest of researchers due to its unique functional p...
Open access
Research Article
10.9734/afsj/2022/v21i830444