Table 2. Sensory Evaluation Result of Extruded Granola Samples

From

Mineral Bioavailability, Physico-Chemical and Sensory Properties of Granola Produced from Different Cereals and Processing Methods

Eke-Ejiofor J, Beleya E.A, Onyekwe J. C

American Journal of Food Science and Technology. 2017, 5(6), 256-264 doi:10.12691/ajfst-5-6-6