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Evaluation of physicochemical properties and sensory attributes of leavened bread produced from composite flours of wheat (Triticum aestivum L.) and sweet potato (Ipomoea batatas L.)
Mitiku, Demelash Hailu, Abera, Solomon, Bussa, NegussieVolume:
5
Language:
english
Journal:
Science, Technology and Arts Research Journal
DOI:
10.4314/star.v5i1.15
Date:
April, 2018
File:
PDF, 223 KB
english, 2018