Effect of Grewia venusta FRESEN mucilage on the proximate composition, physical and sensory properties of bread produced from wheat and cassava composite flours
Wheat and cassava composite breads are generally associated with volume and textural defects in contrast with the traditional wheat based variants. Efforts to mitigate this challenge through use of synthetic additives have been unsuccessful owing to safety concerns. The objective of this study was t...
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| Main Authors: | , |
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| Format: | Article |
| Language: | English |
| Published: |
ISEKI_Food Association (IFA)
2017-10-01
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| Series: | International Journal of Food Studies |
| Subjects: | |
| Online Access: | https://www.iseki-food-ejournal.com/article/415 |
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