Nutritional and sensory acceptability of wheat bread from fish flour-Reference-Cited by-同舟云学术

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Nutritional and sensory acceptability of wheat bread from fish flour

Published:2020-01-01 Issue:1 Volume:6 Page:1714831
ISSN:2331-1932
Container-title:Cogent Food & Agriculture
language:en
Short-container-title:Cogent Food & Agriculture

Author:

Zebib Haftom¹²^ORCID,Teame Tsegay¹³,Aregawi Teferi⁴⁵,Meresa Tesfay¹⁶

Affiliation:

1. Tigray Agricultural Research Institute, Abergelle Agricultural Research Center, Ethiopia

2. Center for Food Science and Nutrition, Addis Ababa University, Addis Ababa, Ethiopia

3. University of Chinese Academy of Agricultural Sciences, Beijing, China

4. Tigray Agricultural Research Institute, Abergelle Agricultural Research Center, Abi-Adi, Ethiopia

5. Tigray Agricultural Research Institute, Livestock Research Directorate, Mekelle, Ethiopia

6. Department of Biology, Mekelle University, Mekelle, Ethiopia

Funder

Tigray Agricultural Research Institute

Publisher

Informa UK Limited

Subject

General Earth and Planetary Sciences,General Engineering,General Environmental Science

Link

https://www.tandfonline.com/doi/pdf/10.1080/23311932.2020.1714831

Reference25 articles.

1. Acceptability Studies on Bread Fortified with Tilapia Fish Flour

2. Nutritional and sensory quality of wheat bread supplemented with cassava and soybean flours

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