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Physical Properties of Bread from Wheat– Cassava Flour Composite Using Response Surface Methodology (RSM)
by Peluola-Adeyemi O.A, Adepoju P.A and Lawal S.O
American Journal of Food Science and Technology. 2019, 7(4), 122-126. DOI: 10.12691/ajfst-7-4-3
Pub. Date: June 07, 2019Views: 15899Downloads: 15784
physical properties wheat/cassava baking temperature time bread
Abstract Full Text PDF (228 KB) Full Text HTML Full Text ePUB (773 KB)
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