{"title":"用块根和块茎作物开发的即食（RTE）早餐食品的营养成分和感官可接受性","authors":"Pamela Owusu Osei, Bennett Dzandu, Nicole Sharon Affrifah, Paa Toah Akonor, Agnes Simpson Budu, Firibu Kwesi Saalia","doi":"10.1080/19476337.2024.2329135","DOIUrl":null,"url":null,"abstract":"This study investigated the use of local root and tuber crops to partially replace corn as the sole carbohydrate source in the production of a ready-to-eat (RTE) breakfast food. Extreme vertices mi...","PeriodicalId":11033,"journal":{"name":"CyTA - Journal of Food","volume":"27 1","pages":""},"PeriodicalIF":2.0000,"publicationDate":"2024-03-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"Nutritional composition and sensory acceptability of ready-to-eat (RTE) breakfast food developed from root and tuber crops\",\"authors\":\"Pamela Owusu Osei, Bennett Dzandu, Nicole Sharon Affrifah, Paa Toah Akonor, Agnes Simpson Budu, Firibu Kwesi Saalia\",\"doi\":\"10.1080/19476337.2024.2329135\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"This study investigated the use of local root and tuber crops to partially replace corn as the sole carbohydrate source in the production of a ready-to-eat (RTE) breakfast food. Extreme vertices mi...\",\"PeriodicalId\":11033,\"journal\":{\"name\":\"CyTA - Journal of Food\",\"volume\":\"27 1\",\"pages\":\"\"},\"PeriodicalIF\":2.0000,\"publicationDate\":\"2024-03-19\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"CyTA - Journal of Food\",\"FirstCategoryId\":\"97\",\"ListUrlMain\":\"https://doi.org/10.1080/19476337.2024.2329135\",\"RegionNum\":4,\"RegionCategory\":\"农林科学\",\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"Q3\",\"JCRName\":\"FOOD SCIENCE & TECHNOLOGY\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"CyTA - Journal of Food","FirstCategoryId":"97","ListUrlMain":"https://doi.org/10.1080/19476337.2024.2329135","RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q3","JCRName":"FOOD SCIENCE & TECHNOLOGY","Score":null,"Total":0}
Nutritional composition and sensory acceptability of ready-to-eat (RTE) breakfast food developed from root and tuber crops
This study investigated the use of local root and tuber crops to partially replace corn as the sole carbohydrate source in the production of a ready-to-eat (RTE) breakfast food. Extreme vertices mi...
期刊介绍：
CyTA – Journal of Food is an Open Access journal that publishes original peer-reviewed research papers dealing with a wide range of subjects which are essential to the food scientist and technologist. Topics include: chemical analysis of food; additives and toxins in food; sensory, nutritional and physiological aspects of food; food microbiology and biotechnology; changes during the processing and storage of foods; effect of the use of agrochemicals in foods; quality control in food; and food engineering and technology.
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