Open AccessEvaluation of the quality attributes of wheat composite (wheat-cassava, wheat-plantain and wheat-rice) flours in bread making
Author(s) -
G. O. Ogunlakin,
V.F. Abioye,
M. O. Olewepo
Publication year - 2014
Publication title -
african journal of biotechnology
Language(s) - English
Resource type - Journals
ISSN - 1684-5315
DOI - 10.5897/ajb2013.13169
Subject(s) - wheat flour , food science , absorption of water , proximate , chemical composition , chemistry , rice flour , bread making , agronomy , mathematics , raw material , biology , botany , organic chemistry
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