Open AccessPhysical and Sensory Qualities of Hydrocolloid Treated 80:20 Wheat-Cassava Composite Breads
Author(s) -
C.A. Nwachukwu
Publication year - 2022
Language(s) - English
DOI - 10.54117/ijnfs.v1i2.13
Subject(s) - carboxymethyl cellulose , gelatin , food science , wheat flour , whole wheat , mathematics , sensory analysis , composite number , chemistry , sodium , biochemistry , organic chemistry , algorithm