Proximate composition, bread characteristics and sensory evaluation of cocoyam-wheat composite breads

This study was carried out to investigate proximate composition, bread characteristics and sensory evaluation of cocoyam-wheat composite breads at different levels of cocoyam flour substitution for human consumption. A whole wheat bread (WWB) and cocoyam-composite breads (CCB1,CCB 2 and CCB 3) were...

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Veröffentlicht in:	African journal of food, agriculture, nutrition, and development : AJFAND agriculture, nutrition, and development : AJFAND, 2011-12, Vol.11 (7), p.5586
Hauptverfasser:	Mongi, R.J, Ndabikunze, B.K, Chove, B.E, Mamiro, P, Ruhembe, C.C, Ntwenya, J.G
Format:	Artikel
Sprache:	eng
Schlagworte:	Araceae Bread Composition Flour
Online-Zugang:	Volltext
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