Bread Production from Different Flours Using Strains of Baker’s and Palm Wine Yeasts
R. U. B. Ebana, U. O. Edet, I. K. Anosike, C. A. Etok & V. B. Ekpenyong · Asian Food Science Journal · 2018
Bread is widely eaten across the world and the science of its baking has come a long way. This study was aimed at evaluating the effect of using Baker’s and palm wine yeasts on the performance and sensory properties of bread baked with bean (Phaseolus vulgaris), corn (Zea mays),...
Open access
Research Article
10.9734/AFSJ/2018/42928