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International Journal of Food Sciences and Nutrition Volume 56, 2005 - Issue 1
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Original

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

N. J. Enwere Department of Food Science and Technology, University of Nigeria, Nigeria
&
I. G. Ntuen Department of Food Science and Technology, University of Nigeria, Nigeria
Pages 35-44 | Published online: 06 Jul 2009

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