Customer-Oriented Development and Characterization of Spice-Enriched Extruded Breakfast Cereal From Rice Bran and Unripe Banana Flour.
- DOI
- 10.1111/1750-3841.71475
- Published
- 2026 Sep
- Container
- Journal of food science
- Publisher
- Not recorded
- Open access
- yes
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Cite this work
BibTeX
@article{allodium:10.1111/1750-3841.71475,
title = {Customer-Oriented Development and Characterization of Spice-Enriched Extruded Breakfast Cereal From Rice Bran and Unripe Banana Flour.},
author = {Rafsanjani ZMH and Budijanto S and Armetha V and Sitanggang AB},
year = {2026},
journal = {Journal of food science},
doi = {10.1111/1750-3841.71475},
url = {https://doi.org/10.1111/1750-3841.71475}
}RIS
TY - JOUR TI - Customer-Oriented Development and Characterization of Spice-Enriched Extruded Breakfast Cereal From Rice Bran and Unripe Banana Flour. AU - Rafsanjani ZMH AU - Budijanto S AU - Armetha V AU - Sitanggang AB PY - 2026 JO - Journal of food science DO - 10.1111/1750-3841.71475 UR - https://doi.org/10.1111/1750-3841.71475 ER -
APA
ZMH, R., S, B., V, A., & AB, S. (2026). Customer-Oriented Development and Characterization of Spice-Enriched Extruded Breakfast Cereal From Rice Bran and Unripe Banana Flour.. Journal of food science. https://doi.org/10.1111/1750-3841.71475
Source records
- pubmed · retrieved 2026-09-25T04:45:54.997Z