Effect of Blend Levels on Composite Bread Prepared From Anchote (Coccinia abyssinica) Starch and Wheat Flour
Blending wheat flour with anchote starch offers a valuable approach to reducing the antinutritional factors present in anchote. However, the use of anchote starch as a blending ingredient for wheat bread has not yet been investigated. This study addresses this gap by extracting and characterizing st...
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| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Wiley
2025-01-01
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| Series: | International Journal of Food Science |
| Online Access: | http://dx.doi.org/10.1155/ijfo/5705023 |
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