Sensory Evaluation Assessment of Bread Produced with Composite Flour Fermented by Baker's Yeast in Akure, Nigeria

T Bolaniran, D Arotupin… - Asian Journal of …, 2017 - eprints.go2submission.com
This study investigated the functional properties of bread produced from composite flour
(Wheat, Air potato and cassava) and comparatively evaluated the sensory acceptability of …

[PDF][PDF] Sensory Evaluation Assessment of Bread Produced with Composite Flour Fermented by Baker's Yeast in Akure, Nigeria

T Bolaniran, DJ Arotupin, OI Afolami, OF Fasoranti - eprints.go2submission.com
This study investigated the functional properties of bread produced from composite flour
(Wheat, Air potato and cassava) and comparatively evaluated the sensory acceptability of …

[PDF][PDF] Sensory Evaluation Assessment of Bread Produced with Composite Flour Fermented by Baker's Yeast in Akure, Nigeria

T Bolaniran, DJ Arotupin, OI Afolami, OF Fasoranti - academia.edu
This study investigated the functional properties of bread produced from composite flour
(Wheat, Air potato and cassava) and comparatively evaluated the sensory acceptability of …

[PDF][PDF] Sensory Evaluation Assessment of Bread Produced with Composite Flour Fermented by Baker's Yeast in Akure, Nigeria

T Bolaniran, DJ Arotupin, OI Afolami, OF Fasoranti - researchgate.net
This study investigated the functional properties of bread produced from composite flour
(Wheat, Air potato and cassava) and comparatively evaluated the sensory acceptability of …

[PDF][PDF] Sensory Evaluation Assessment of Bread Produced with Composite Flour Fermented by Baker's Yeast in Akure, Nigeria

T Bolaniran, DJ Arotupin, OI Afolami, OF Fasoranti - academia.edu
This study investigated the functional properties of bread produced from composite flour
(Wheat, Air potato and cassava) and comparatively evaluated the sensory acceptability of …