Quality Characteristics of Bread from Wheat and Garden Peas Flours
M. T. Ukeyima, H. Agoh & P. O. Ochelle · European Journal of Nutrition & Food Safety · 2019
The functional, physicochemical and sensory evaluation of bread from wheat and garden peas flours were investigated. Five (5) bread samples were produced from the proportion of wheat and garden pea flours as 90%:10% (B), 80%:20% (C), 70%:30% (D), 60%:40% (E) and 100% wheat was th...
Open access
Research Article
10.9734/ejnfs/2019/v10i330115