Effect of Blend Levels on Composite Bread Prepared From Anchote (Coccinia abyssinica) Starch and Wheat Flour

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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Bibliographic Details
Main Authors: Etalema Desta Tulu, Ramesh Duraisamy, Belay Haile Kebede, Alemu Mekonnen Tura
Format: Article
Language:English
Published: Wiley 2025-01-01
Series:International Journal of Food Science
Online Access:http://dx.doi.org/10.1155/ijfo/5705023
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