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Physical and Microstructural Properties of Composite Cassava-wheat Bread Produced from Blend of Wheat and Low Postharvest Physiological Deterioration Cassava Flours

by Ahemen Samuel Aondoaver, Alimi John Praie, Alimi Janet Omolola and Iluebbey Peter Oshiapi

American Journal of Food Science and Technology. 2021, 9(4), 142-148. DOI: 10.12691/ajfst-9-4-5
Pub. Date: October 26, 2021Views: 6884 Downloads: 8591Like: 1

composite cassava-wheat bread functional properties bread microstructural properties shelf stability bread springiness loaf volume

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