Evaluation, Physicochemical and Sensory Properties of Composite Bread Produced from Wheat, Sweet Potatoes and Cashew Nut Flour
O. O. Tanko, T. O. Hussaina & N. S. Donaldben · Asian Food Science Journal · 2023
The physicochemical properties of Wheat, sweet potato and cashew nut flour blends were studied. The sweet potatoes were washed; peeled; sliced; dried, and milled to Flour. The cashew nuts were also sorted, cleaned and processed into Flour. The Wheat, sweet potato and cashew nut F...
Open access
Research Article
10.9734/afsj/2023/v22i9659