Open AccessQuality analysis of breads produced from blends of wheat (<i>Triticum aestivum L</i>) and Anchote (<i>Coccinia abyssinica L.</i>)
Author(s) -
Demelash Hailu Mitiku
Publication year - 2018
Publication title -
science, technology and arts research journal/science, technology and arts research
Language(s) - English
Resource type - Journals
eISSN - 2305-3372
pISSN - 2226-7522
DOI - 10.4314/star.v5i1.9
Subject(s) - food science , wheat flour , tannin , chemistry , dietary fiber , proximate , antinutrient , phytic acid