Production, Quality Evaluation and Acceptability of Bread from Wheat, Bambara Groundnut and Yellow Root Cassava Flours
Okoye Ebele Christiana , Ezeugwu Ejikeme Henry.
Email:
ebele.okoye(at)unn.edu.ng
- Name: Okoye Ebele Christiana
- Phone: +234 8038295565
- Country: Nigeria
- Received date: 17 December, 2018
- Accepted date: 22 January, 2019
- Published date: 29 January, 2019
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.
Fulltext Under Construction
Journals
Conferences
Reprints
Guidelines
Subscribe
This work is licensed under a
Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International License.
Copyright @ Innovation Info, All Rights Reserved.