Quality Evaluation of Composite Bread Produced from Wheat and Fermented Cashew Kernel Flours
Bleou Jean Jaurès Touzou, Doudjo Soro, Soronikpoho Soro & Kouadio Ernest Koffi · Asian Food Science Journal · 2019
The aim of this research was to produce bread from composite flours (fermented cashew kernel/wheat), determine their physicochemical and sensory properties. The Hagberg falling number (FN) and rheological properties of wheat flour replaced with fermented cashew kernel flour at 10,...
Open access
Research Article
10.9734/afsj/2019/v12i430091