Formulation and Sensory Evaluation of Browntop (Brachiaria ramosa L.) Millet-Based Breakfast Cereal Enriched with Foxnut (Euryale ferox L.) Flour

Shubhangi Srivastav, Ekta Singh Chauhan

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DOI: 10.9734/afsj/2024/v23i12761
Published: 2024-12-19
Container: Asian Food Science Journal
Publisher: Sciencedomain International
Open access: unknown

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Cite this work

BibTeX

@article{allodium:10.9734/afsj/2024/v23i12761,
  title = {Formulation and Sensory Evaluation of Browntop (Brachiaria ramosa L.)  Millet-Based Breakfast Cereal Enriched with Foxnut (Euryale ferox L.) Flour},
  author = {Shubhangi Srivastav and Ekta Singh Chauhan},
  year = {2024},
  journal = {Asian Food Science Journal},
  doi = {10.9734/afsj/2024/v23i12761},
  url = {https://doi.org/10.9734/afsj/2024/v23i12761}
}

RIS

TY  - JOUR
TI  - Formulation and Sensory Evaluation of Browntop (Brachiaria ramosa L.)  Millet-Based Breakfast Cereal Enriched with Foxnut (Euryale ferox L.) Flour
AU  - Shubhangi Srivastav
AU  - Ekta Singh Chauhan
PY  - 2024
JO  - Asian Food Science Journal
DO  - 10.9734/afsj/2024/v23i12761
UR  - https://doi.org/10.9734/afsj/2024/v23i12761
ER  -

APA

Srivastav, S., & Chauhan, E. S. (2024). Formulation and Sensory Evaluation of Browntop (Brachiaria ramosa L.) Millet-Based Breakfast Cereal Enriched with Foxnut (Euryale ferox L.) Flour. Asian Food Science Journal. https://doi.org/10.9734/afsj/2024/v23i12761

Source records

crossref · retrieved 2026-09-26T01:02:28.031Z