Development and characterization of bread from wheat, banana ( Musa spp), and orange-fleshed sweet potato ( Ipomoea batatas L.) composite flour
Author:
Affiliation:
1. Department of Food Engineering, Arba Minch University, Arba Minch, Ethiopia
Funder
for conducting
Publisher
Informa UK Limited
Subject
Agricultural and Biological Sciences (miscellaneous),Food Science
Link
https://www.tandfonline.com/doi/pdf/10.1080/23311932.2023.2219114
Reference14 articles.
1. Plantain, Banana and Wheat Flour Composites in Bread Making: Prospects for industrial Application;Adeniji T.;African Journbal of Food, Agricultural, Nutrition and Development,2015
2. Honey
3. Nutritional value of banana (Musa spp.) cultivars and its future prospects: A review
4. Quality Evaluation of Composite Bread Produced from Wheat, Maize and Orange Fleshed Sweet Potato Flours
5. Highly Nutritional Bread with Partial Replacement of Wheat by Amaranth and Orange Sweet Potato
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