Open AccessEffect of different cassava varieties (Manihotesculenta) and substitution levels in baking of wheat-cassava composite bread on physical properties and sensory characteristics
Author(s) -
Wambua Milcah,
Matofari Joseph W
Publication year - 2016
Publication title -
african journal of food science and technology
Language(s) - English
Resource type - Journals
ISSN - 2141-5455
DOI - 10.14303/ajfst.2016.071
Subject(s) - substitution (logic) , composite number , wheat bread , food science , sensory system , agronomy , mathematics , chemistry , materials science , wheat flour , biology , composite material , computer science , neuroscience , programming language
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