C. O. Ameh

Quality Assessment of Bread from Wheat, Water Yam and Soybean Flours

P. O. Ochelle, J. K. Ikya, C. O. Ameh & S. T. Gbaa · Asian Food Science Journal · 2019

The physicochemical and sensory evaluation of bread from the composite of wheat, water yam and soybean flours were determined. Five bread samples were produced from the proportion of wheat/water yam/soybean flours as 80%:10%:10% (B), 75%:15%:10% (C), 70%:20%:10% (D), 65%:25%10% (...