Effect of acha and bambara nut sourdough flour addition on the quality of bread

LWT

Volumn 70, Issue , 2016, Pages 223-228

  Chinma, Chiemela Enyinnaya ^a   Anuonye, Julian Chukwuemeka ^a   Ocheme, Ocheme Boniface ^a   Abdullahi, Salisu ^a   Oni, Shola ^a   Yakubu, Caleb Maina ^a   Azeez, Shakirah Omotoke ^a  

^a FEDERAL UNIVERSITY OF TECHNOLOGY   (Nigeria)

Author keywords

Antioxidant; Bread; Bread properties; Nutritional; Sourdough flour

Indexed keywords

ANTIOXIDANTS; NUTRITION; PROTEINS; TEXTURES;

ANTIOXIDANT CONTENTS; BREAD; BREAD PROPERTIES; DIETARY REFERENCE INTAKES; DIFFERENT PROPORTIONS; NUTRITIONAL; PROTEIN DIGESTIBILITY; SOURDOUGH FLOUR;

FOOD PRODUCTS;

EID: 84959420938     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2016.02.050     Document Type: Article

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