CyTA - Journal of Food
Volume 22, 2024 - Issue 1
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Research Article
Nutritional composition and sensory acceptability of ready-to-eat (RTE) breakfast food developed from root and tuber crops
Pamela Owusu Oseia Department of Nutrition and Food Science, University of Ghana, Accra, Ghana
, Bennett Dzandua Department of Nutrition and Food Science, University of Ghana, Accra, GhanaCorrespondence[email protected]
, Nicole Sharon Affrifahb Department of Food Process Engineering, University of Ghana, Accra, Ghana
, Paa Toah Akonorc Food Research Technology Division, CSIR-Food Research Institute, Accra, Ghana
, Agnes Simpson Budua Department of Nutrition and Food Science, University of Ghana, Accra, Ghana
& Firibu Kwesi Saaliaa Department of Nutrition and Food Science, University of Ghana, Accra, Ghana
Article: 2329135
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Received 24 Oct 2023, Accepted 06 Mar 2024, Published online: 19 Mar 2024
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