Production, Quality Evaluation and Acceptability of Bread from Wheat, Bambara Groundnut and Yellow Root Cassava Flours

Okoye Ebele Christiana, Ezeugwu Ejikeme Henry.

  • Name:Okoye Ebele Christiana
  • Phone:+234 8038295565
  • Country:Nigeria
  • Received date:17 December, 2018
  • Accepted date:22 January, 2019
  • Published date:2019年1月29日

Designation:Department of food science and technology, University of Nigeria

Citation:Christiana OE, Henry EE (2019) Production, Quality Evaluation and Acceptability of Bread from Wheat, Bambara Groundnut and Yellow Root Cassava Flours. Int J Food Biosci Vol: 1, Issu: 2 (11-17).

Copyright:© 2019 Christiana OE. This is an open-access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.

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