Quality assessment and consumer acceptability of bread from wheat and fermented banana flour-Reference-Cited by-同舟云学术

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Quality assessment and consumer acceptability of bread from wheat and fermented banana flour

Published:2015-10-17 Issue:3 Volume:4 Page:364-369
ISSN:2048-7177
Container-title:Food Science & Nutrition
language:en
Short-container-title:Food Sci Nutr

Author:

Adebayo‐Oyetoro Abiodun Omowonuola¹^ORCID,Ogundipe Oladeinde Olatunde¹,Adeeko Kehinde Nojeemdeen¹

Affiliation:

1. Department of Food Technology Yaba College of Technology P.M.B 2011Yaba Lagos Nigeria

Publisher

Wiley

Subject

Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/fsn3.298

Reference33 articles.

1. Quality of bread from composite flour of sorghum and hard white winter wheat;Abdelghafor R. F.;Adv. J. Food Sci. Technol.,2011

2. Functional and physico‐ chemical properties of flour of six Mucuna Species;Adebowale Y. A.;Afr. J. Biotechnol.,2005

3. Physicochemical and elemental analyses of bananas composite flour for infants;Amoakoah T. L.;Br. J. Appl. Sci. Technol.,2015

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