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Evaluation of the Textural Characteristics of Wheat-cassava Bread
by Osibanjo Adetokunbo. A, Ibidapo Phebean. O. and Elemo Gloria. N
American Journal of Food Science and Technology. 2020, 8(3), 112-117. DOI: 10.12691/ajfst-8-3-5
Pub. Date: May 25, 2020Views: 7896Downloads: 8140
Textural characteristics bread cassava inclusion Compression piercing tearing
Abstract Full Text PDF (137 KB) Full Text HTML Full Text ePUB (500 KB)
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