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3 results for Ready-to-eat breakfast.

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Evaluation of the Hypoglycemic Potentials and Glycemic Index of Ready-to-eat Breakfast Products Using Animal Bioassay
by Onuh F. A., Mbaeyi-Nwaoha I. E. and Ani J.C.
American Journal of Food Science and Technology. 2019, 7(5), 161-168. DOI: 10.12691/ajfst-7-5-5
Pub. Date: July 01, 2019Views: 15754Downloads: 17823
African yam bean Bioassay Hypoglycemic Hypolipidemic potentials Ready-to-eat breakfast Sorghum Unripe plantain
Abstract Full Text PDF (349 KB) Full Text HTML Full Text ePUB (306 KB)
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Ready-to-Eat Breakfast Cereal Consumption Habits of University Students in Manisa Province of Turkey
by Nazli Savlak, Murat Kahya, Seren Unal and Ece Ates
Journal of Food and Nutrition Research. 2016, 4(4), 237-242. DOI: 10.12691/jfnr-4-4-7
Pub. Date: May 23, 2016Views: 28327Downloads: 26901
ready-to-eat cereal breakfast cereals consumption habits university students Turkey
Abstract Full Text PDF (171 KB) Full Text HTML Full Text ePUB (195 KB)
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Quality Evaluation of a Ready-To-Eat Breakfast Cereal (Muesli) Made from Selected Nigerian Indigenous Food Crops
by Adeoye B. K., Ezelibe M. C., Akinlade A. R., Ani I.F, Ngozi E.O. and Ajuzie N.C.
American Journal of Food and Nutrition. 2019, 7(2), 43-48. DOI: 10.12691/ajfn-7-2-2
Pub. Date: June 15, 2019Views: 16419Downloads: 17021
grains tuber nuts fruits breakfast muesli
Abstract Full Text PDF (131 KB) Full Text HTML Full Text ePUB (656 KB)
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