Sensory Evaluation Assessment of Bread Produced with Composite Flour Fermented by Baker’s Yeast in Akure, Nigeria
T. Bolaniran, D. J. Arotupin, O. I. Afolami & O. F. Fasoranti · Asian Journal of Advances in Agricultural Research · 2017
This study investigated the functional properties of bread produced from composite flour (Wheat, Air potato and cassava) and comparatively evaluated the sensory acceptability of bread products fermented using Baker’s yeast amongst prospective consumers at the Federal University o...
Open access
Research Article
10.9734/AJAAR/2017/36899