[PDF] ijls.in

[PDF][PDF] Chemical and sensory quality of cakes formulated with wheat, soybean and cassava flours

FU Ugwuona, JI Ogara, MD Awogbenja - Indian Journal of Life Sciences, 2012 - ijls.in
The work investigated the effects of substituting 10%, 15% or 20% of sprouted or blanched
soybean flour and 30% cassava flour for wheat flout in cakes. Peeled cassava roots …
被引用次数：35 相关文章

Chemical and sensory quality of cakes formulated with wheat, soybean and cassava flours

FU Ugwuona, JI Ogara, MD Awogbenja - Indian Journal of Life …, 2012 - go.gale.com
The work investigated the effects of substituting 10%, 15% or 20% of sprouted or blanched
soybean flour and 30% cassava flour for wheat flout in cakes. Peeled cassava roots …
[PDF] ijls.in

[PDF][PDF] CHEMICAL AND SENSORY QUALITY OF CAKES FORMULATED WITH WHEAT, SOYBEAN AND CASSAVA FLOURS

FU UGWUONA, JI OGARA, MD AWOGBENJA - ijls.in
The work investigated the effects of substituting 10%, 15% or 20% of sprouted or blanched
soybean flour and 30% cassava flour for wheat flout in cakes. Peeled cassava roots …
[PDF] ijls.in

[PDF][PDF] CHEMICAL AND SENSORY QUALITY OF CAKES FORMULATED WITH WHEAT, SOYBEAN AND CASSAVA FLOURS

FU UGWUONA, JI OGARA, MD AWOGBENJA - ijls.in
The work investigated the effects of substituting 10%, 15% or 20% of sprouted or blanched
soybean flour and 30% cassava flour for wheat flout in cakes. Peeled cassava roots …

CHEMICAL AND SENSORY QUALITY OF CAKES FORMULATED WITH WHEAT, SOYBEAN AND CASSAVA FLOURS

FU Ugwuona, JI Ogara… - Indian Journal of Life …, 2012 - search.proquest.com
The work investigated the effects of substituting 10%, 15% or 20% of sprouted or blanched
soybean flour and 30% cassava flour for wheat flout in cakes. Peeled cassava roots …