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Mineral Bioavailability, Physico-Chemical and Sensory Properties of Granola Produced from Different Cereals and Processing Methods
by Eke-Ejiofor J, Beleya E.A and Onyekwe J. C
American Journal of Food Science and Technology. 2017, 5(6), 256-264. DOI: 10.12691/ajfst-5-6-6
Pub. Date: November 29, 2017Views: 16321Downloads: 14720
granola cereals processing method physico-chemical mineral bioavailability sensory
Abstract Full Text PDF (446 KB) Full Text HTML Full Text ePUB (193 KB)
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