Effect of Malted Mung Bean and Watermelon Rind Flour on Wheat Bread Quality
J. I. Okoye & G. N. Mofunanya · Asian Journal of Food Research and Nutrition · 2024
This study was carried out to evaluate the nutrient composition, microbiological, physical and sensory properties of bread produced from wheat, malted mung bean and watermelon rind composite flours. The wheat, mung bean and watermelon rind flours were blended in the ratios of 90:...
Open access
Research Article