Optimisation of wheat-sprouted soybean flour bread using response surface methodology

African Journal of Biotechnology

Volumn 8, Issue 22, 2009, Pages 6364-6373

  Jideani, Victoria A ^a   Onwubali, Felix C ^b  

^a CAPE PENINSULA UNIVERSITY OF TECHNOLOGY   (South Africa)

^b Departmet of Computer Science   (Nigeria)

Author keywords

Bread; Fibre; Loaf firmness; Loaf volume; Response surface; Sprouted soybean flour; Wheat

Indexed keywords

ASCORBIC ACID; PROTEIN;

ARTICLE; ASH; BREAD; CONTROLLED STUDY; FIBER; FOOD COMPOSITION; NONHUMAN; NUTRIENT CONTENT; PREDICTOR VARIABLE; QUALITATIVE ANALYSIS; RESPONSE SURFACE METHOD; SOYBEAN; SPROUTING; STRESS; TASTE; WHEAT; YEAST;

GLYCINE MAX; TRITICUM AESTIVUM;

EID: 71949120897     PISSN: None     EISSN: 16845315     Source Type: Journal    
DOI: 10.5897/ajb09.707     Document Type: Article

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