Open AccessQuality Characteristics of Fortified Bread Produced from Cassava and Mushroom Flours
Author(s) -
Azeez La,
Adedokun So,
Adeoti Ao,
Jonathan O. Babalola
Publication year - 2018
Publication title -
journal of food processing and technology
Language(s) - English
Resource type - Journals
ISSN - 2157-7110
DOI - 10.4172/2157-7110.1000724
Subject(s) - mushroom , food science , microbiology and biotechnology , quality (philosophy) , edible mushroom , biology , physics , quantum mechanics