Quality Characteristics of Bread Produced from Wheat and White Kidney Bean Composite Flour
M. T. Ukeyima, T. A. Dendegh & S. E. Isusu · European Journal of Nutrition & Food Safety · 2019
Aim: To evaluate the Quality characteristics of Bread produced from Wheat and Kidney Bean composite flour blend. Study Design: Composite bread was produced from wheat and kidney bean flour of various proportions (10, 15, 20 and 25%). Proximate (protein, ash, moisture, fibre, fat...
Open access
Research Article
10.9734/ejnfs/2019/v10i430120