Open AccessDevelopment of sorghum-wheat composite bread and evaluation of nutritional, physical and sensory acceptability
Author(s) -
Mariera Lucy
Publication year - 2017
Publication title -
african journal of food science and technology
Language(s) - English
Resource type - Journals
ISSN - 2141-5455
DOI - 10.14303/ajfst.2017.118
Subject(s) - sorghum , food science , wheat flour , shelf life , wheat bread , bread making , mathematics , agronomy , chemistry , biology
Accelerating Research
Robert Robinson Avenue,
Oxford Science Park, Oxford
OX4 4GP, United Kingdom
Address
John Eccles HouseRobert Robinson Avenue,
Oxford Science Park, Oxford
OX4 4GP, United Kingdom