Development and analysis of composite flour bread

Author:

Menon Lakshmi,Majumdar Swarnali Dutta,Ravi Usha

Publisher

Springer Science and Business Media LLC

Subject

Food Science

Reference44 articles.

1. AACC (2000) Approved methods of American association of cereal chemists, 10th edn. AACC Int, St. Paul

2. Abdel-Aal ES, Sosulski FW, Yousef MM, Shehata AA (1993) Selected nutritional, physical and sensory characteristics of pan and flat breads prepared from composite flours containing Faba bean. Plant Foods Hum Nutr 44:227–239

3. Achinewhu SC, Barber LI, Ijeoma IO (1998) Physicochemical properties and garrification of selected cassava cultivars in river state. Plant Foods Hum Nutr 52:133–140

4. Akobundu ENT, Ubbaonu CN, Ndupuh CE (1988) Studies on the baking potentials on non-wheat composite flours. J Food Sci Technol 41:211–214

5. Aluko RE, & Olugbemi LB (1990) Sorghum as a raw material in the baking industry. In Symposium on the current status and potential of industrial uses of Sorghum in Nigeria, Kano (Nigeria), 4–6 Dec 1989. ICRISAT

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