Proximate composition, functional and In Vitro antioxidant properties of breakfast cereal made from oat flour enriched with cocoa powder
By: A. K. Arise, S. A. Malomo, M. A. Acho, M. O. Moshood and R. O. Arise
DOI: https://doi.org/10.4038/cjs.v54i1.8327 | Journal eISSN: 2513-230X
Language: English
Page range: 287 - 294
Published on: Feb 10, 2025
Published by: Faculty of Science, University of Peradeniya, Sri Lanka
In partnership with: Paradigm Publishing Services
Keywords:
© 2025 A. K. Arise, S. A. Malomo, M. A. Acho, M. O. Moshood, R. O. Arise, published by Faculty of Science, University of Peradeniya, Sri Lanka
This work is licensed under the Creative Commons Attribution 4.0 License.