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Article Title
Nutritional, Functional, Microbiological and Organoleptic Properties of Breakfast Cereals Formulated from Maize, Soybean and Carrot Flour Blends
Authored by
Okoye, J. I.
Department of Food Science and Technology, Enugu State University of Science and Technology, Enugu, Nigeria.
Ebeh, O. C
Department of Food Science and Technology, Enugu State University of Science and Technology, Enugu, Nigeria.
Eze, S. I
Department of Home Economics, Federal College of Education, Eha-Amufu, Enugu State, Nigeria.