Effect of honey substitute for sugar on rheological properties of dough and some physical properties of cassava-wheat bread

International Food Research Journal

Volumn 21, Issue 5, 2014, Pages 1869-1875

  Babajide, J M ^a   Adeboye, A S ^b   Shittu, T A ^a  

^a FEDERAL UNIVERSITY OF AGRICULTURE   (Nigeria)

^b Moshood Abiola Polytechnic   (Nigeria)

Author keywords

Cassava wheat bread; Dough; Honey; Physical properties; Rheological properties; Sugar

Indexed keywords

EID: 84907020074     PISSN: 19854668     EISSN: 22317546     Source Type: Journal    
DOI: None     Document Type: Article

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