Open AccessEffects of soy flour on the quality attributes of gluten free bread produced from breadfruit flour
Author(s) -
Stephen Olanrewaju Arinola,
J. O. Akingbala
Publication year - 2022
Publication title -
croatian journal of food science and technology
Language(s) - English
Resource type - Journals
eISSN - 1848-9923
pISSN - 1847-3466
DOI - 10.17508/cjfst.2022.14.1.13
Subject(s) - food science , wheat flour , gluten , moisture , proximate , chemistry , soy flour , mathematics , organic chemistry