Tables index

From

Quality Evaluation of a Ready-To-Eat Breakfast Cereal (Muesli) Made from Selected Nigerian Indigenous Food Crops

Adeoye B. K., Ezelibe M. C., Akinlade A. R., Ani I.F, Ngozi E.O., Ajuzie N.C.

American Journal of Food and Nutrition. 2019, 7(2), 43-48 doi:10.12691/ajfn-7-2-2
  • Table
  • Table 1. Functional properties of the muesli samples
  • Table 2. Nutrient content of the muesli samples
  • Table 3. Microbiological quality of the muesli samples
  • Table 4. Sensory quality of the muesli samples
  • Table 5. Cost analysis of muesli from indigenous crops