Open AccessQuality assessment of bread made from whole wheat flour and beetroot powder
Author(s) -
Ime F. Ani,
Adeola B. Adetola,
Tirzah Alfa,
Nnenna C. Ajuzie,
Ogagaoghene F. Ibagere,
Ademola Akinlade,
Ayodeji A. Omotoye
Publication year - 2022
Publication title -
journal of dietitians association of nigeria
Language(s) - English
Resource type - Journals
eISSN - 2635-3326
pISSN - 2141-8209
DOI - 10.4314/jdan.v13i1.2
Subject(s) - food science , aroma , taste , mathematics , wheat flour , proximate , whole wheat , chemistry