Nutritional composition and quality of whole grain ready-to-eat breakfast cereals

Bhavya, S. N. and Jamuna, Prakash (2012) Nutritional composition and quality of whole grain ready-to-eat breakfast cereals. The Indian Journal of Nutrition and Dietetics, 49 (10). pp. 417-425. ISSN 0022-3174

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Abstract

Developing countries are witnessing an Increase in per capita availability of food and resultant quantitative and qualitative changes in the diet. Indian eating habits are undergoing tremendous changes especially in urban population, as people want value for time and money in terms of quality and variety. Due to the numerous health benefits cereals deliver, there is an increased consumption of cereals in the form of whole grain or other cereal based processed foods, one of which is the ready-to-eat (RTE) breakfast cereals. Breakfast cereals have become very common and important meal of the day as they provide one-fourth of the daily calories and protein needs.

Item Type: Article
Subjects: B Life Science > Food Science and Nutrition
Divisions: Department of > Food Science and Nutrition
Depositing User: MUL SWAPNA user
Date Deposited: 23 Aug 2019 05:34
Last Modified: 23 Aug 2019 05:34
URI: http://eprints.uni-mysore.ac.in/id/eprint/6931

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