Omorodion, Nnenna J. P.

Effect of Storage Conditions on the Microbial and Proximate Composition of Bread Made From Wheat Flour and White Flour

Omorodion, Nnenna J. P. & Oviwighoyovwe, Precious · Asian Food Science Journal · 2022

Bread is one of the most consumed staple foods in the world. It is a good source of nutrients, such as carbohydrates, protein, and fat and micronutrients (minerals and vitamins) which are essential for human health. The aim of the research is to determine the effect of storage co...