Dough rheology and loaf quality of wheat-cassava bread...

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Food Bioscience 2020 / 1

Dough rheology and loaf quality of wheat-cassava bread using different cassava varieties and wheat substitution levels

Chisenga, Shadrack Mubanga, Workneh, Tilahun Seyoum, Bultosa, Geremew, Alimi, Buliyaminu Adegbemiro, Siwela, Muthulisi
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Journal:
Food Bioscience
DOI:
10.1016/j.fbio.2020.100529
Date:
January, 2020
File:
PDF, 3.88 MB
2020
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