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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: 6878Downloads: 8566
composite cassava-wheat bread functional properties bread microstructural properties shelf stability bread springiness loaf volume
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