Development of Ready to Eat Breakfast Cereal Incorporating Ovalbumin from Chicken Egg White

Hits: 7821
Select Volume / Issue:
Year:
2016
Type of Publication:
Article
Keywords:
Breakfast, Cereal, Ovalbumin, Ready to eat, Chicken Egg, White
Authors:
Randeniya, R. D. I. P.; Jayasinghe, J. M. P.; Abeyrathne, E. D. N. S.
Journal:
IJRAS
Volume:
3
Number:
5
Pages:
255-258
Month:
Sept
ISSN:
2348-3997
Note:
This work is licensed under a Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International License. CC BY-NC-SA 4.0 Creative Commons License: https://creativecommons.org/licenses/by-nc-sa/4.0/
Abstract:
Ovalbumin incorporated breakfast cereal is a good source of protein with several functional properties. Formulation of breakfast cereal carried out several preliminary trials with different percentages of rice flour, chickpea, mung, cowpea, maize, skim milk powder, and ovalbumin.
Full text: IJRAS_455_FINAL.pdf [Bibtex]

Our Journals

IJECCE
International Journal of Electronics Communication and Computer Engineering
ISSN(Online): 2249 - 071X
ISSN (Print) : 2278 – 4209
www.ijecce.org
Submissions open		 IJAIR
International Journal of Agriculture Innovations and Research ISSN(Online) : 2319 – 1473
www.ijair.org
Submissions open		 IJISM
International Journal of Innovation in Science and Mathematics
ISSN : 2347 – 9051
www.ijism.org
Submissions open
IJEIR
International Journal of Engineering Innovations and Research
ISSN(Online) : 2277 – 5668
www.ijeir.org
Submissions are open.

 IJAIM
International Journal of Artificial Intelligence and Mechatronics ISSN(Online) : 2320 – 5121
www.ijaim.org
Submissions open		 IJRAS
International Journal of Research in Agricultural Sciences ISSN(Online) : 2348 – 3997
www.ijras.org
Submissions open