Physico-chemical and Sensory Properties of Bread Prepared from Wheat and Orange-Fleshed Sweet Potato (Flour, Starch and Non-Starch Residue Flour) Blends
O. A. Kure, C. C. Ariahu & B. D. Igbabul · Asian Food Science Journal · 2021
Bread was produced from wheat (Trititum spp) orange flesh sweet potato (Ipomoea batatas L.) flour, starch and non-starch residue blends. The orange-fleshed sweet potatoes were washed, peeled, sliced, dried and milled to flour. The starch and non-starch residue were also produced...
Open access
Research Article
10.9734/afsj/2021/v20i330274