The Effect of Ascorbic Acid on the Physical and Proximate Properties of Wheat-Acha Composite Bread
N. C. Onuegbu, P. C. Ngobidi, N. C. Ihediohanma & E. N. Bede · European Journal of Nutrition & Food Safety · 2021
This work studied the effect of different proportions of ascorbic acid on the physical and proximate properties on wheat-acha composite bread. Bread was produced from wheat (Triticum aestivum) and acha (Digitaria exilis) composite flours. The wheat: acha ratios used were 100:0, 9...
Open access
Research Article
10.9734/ejnfs/2021/v13i130352