Open AccessQuality Characteristics of Fortified Bread Produced from Cassava and Mushroom Flours
Author(s) -
Azeez LA,
Adedokun So,
Adeoti AO,
Babalola JO
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
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