Utilization and evaluation of potato, cocoyam and wheat flour composite for bread preparation

Journal of Food Science and Technology

Volumn 39, Issue 6, 2002, Pages 686-689

  Okorie, S U ^a   Ndukwe, C U ^a   Umekwe, E I ^a  

^a IMO STATE UNIVERSITY   (Nigeria)

Author keywords

Attributes; Cocoyam flour; Composite bread; Flours; Potato flour; Substitution levels; Visible quality defects; Wheat flour

Indexed keywords

COLOR; MINERALS; REFRIGERATION; VITAMINS;

WHEAT FLOUR;

FOOD PRODUCTS;

COLOCASIA ESCULENTA; SOLANUM TUBEROSUM; TRITICUM AESTIVUM;

EID: 0036879972     PISSN: 00221155     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

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