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This study evaluates the proximate composition, functional, and pasting properties of millet-based breakfast cereals supplemented with soybean and date fruit flours. Results indicate that increasing the levels of soybean and date fruit flour significantly improved the nutritional and functional properties of the cereals, while decreasing carbohydrate and energy contents. The findings suggest that such supplementation can enhance the quality of breakfast cereals, making them more nutrient-dense and beneficia
- Author
- walaaali2006
- Language
- EN