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Nutritional composition and sensory acceptability of ready-to-eat (RTE) breakfast food developed from root and tuber crops.

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Author(s): Osei, Pamela Owusu¹ (AUTHOR); Dzandu, Bennett¹ (AUTHOR) ; Affrifah, Nicole Sharon² (AUTHOR); Akonor, Paa Toah³ (AUTHOR); Budu, Agnes Simpson¹ (AUTHOR); Saalia, Firibu Kwesi¹ (AUTHOR)
Source:
CyTA: Journal of Food. 2024, Vol. 22 Issue 1, p1-8. 8p.

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