Open AccessProduction and Evaluation of Bread Made from High Quality Cassava Flour (HQCF) and Wheat Flour Blends
Author(s) -
Iwe MO,
N Michael,
Madu NE,
Obasi NE,
Onwuka GI,
Nwabueze TU,
Onuh JO,
Asumugha VU
Publication year - 2017
Publication title -
agrotechnology
Language(s) - English
Resource type - Journals
ISSN - 2168-9881
DOI - 10.4172/2168-9881.1000166
Subject(s) - wheat flour , food science , quality (philosophy) , production (economics) , corn flour , mathematics , biology , raw material , physics , economics , ecology , quantum mechanics , bran , macroeconomics
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