Effect of cassava flour processing methods and substitution level on proximate composition, sensory characteristics and overall acceptability of bread made from …
H Jinazali - African Journal of Food, Agriculture, Nutrition and …, 2014 - ajol.info
The consumption of bread is globally increasing. However, due to increased costs
associated with production of bread from 100% wheat flour especially in developing …
associated with production of bread from 100% wheat flour especially in developing …
Effect of cassava flour processing methods and substitution level on proximate composition, sensory characteristics and overall acceptability of bread made from …
K Masamba, H Jinazali - African Journal of Food, Agriculture, Nutrition …, 2014 - go.gale.com
The consumption of bread is globally increasing. However, due to increased costs
associated with production of bread from 100% wheat flour especially in developing …
associated with production of bread from 100% wheat flour especially in developing …
EFFECT OF CASSAVA FLOUR PROCESSING METHODS AND SUBSTITUTION LEVEL ON PROXIMATE COMPOSITION, SENSORY CHARACTERISTICS AND …
K Masamba, H Jinazali - African Journal of Food, Agriculture …, 2014 - search.ebscohost.com
The consumption of bread is globally increasing. However, due to increased costs
associated with production of bread from 100% wheat flour especially in developing …
associated with production of bread from 100% wheat flour especially in developing …
EFFECT OF CASSAVA FLOUR PROCESSING METHODS AND SUBSTITUTION LEVEL ON PROXIMATE COMPOSITION, SENSORY CHARACTERISTICS AND …
K Masamba, H Jinazali - African Journal of Food, Agriculture, Nutrition and … - bioline.org.br
The consumption of bread is globally increasing. However, due to increased costs
associated with production of bread from 100% wheat flour especially in developing …
associated with production of bread from 100% wheat flour especially in developing …
[PDF][PDF] EFFECT OF CASSAVA FLOUR PROCESSING METHODS AND SUBSTITUTION LEVEL ON PROXIMATE COMPOSITION, SENSORY CHARACTERISTICS …
K Masamba - academia.edu
The consumption of bread is globally increasing. However, due to increased costs
associated with production of bread from 100% wheat flour especially in developing …
associated with production of bread from 100% wheat flour especially in developing …
[PDF][PDF] EFFECT OF CASSAVA FLOUR PROCESSING METHODS AND SUBSTITUTION LEVEL ON PROXIMATE COMPOSITION, SENSORY CHARACTERISTICS …
K Masamba - ajol.info
The consumption of bread is globally increasing. However, due to increased costs
associated with production of bread from 100% wheat flour especially in developing …
associated with production of bread from 100% wheat flour especially in developing …
[PDF][PDF] EFFECT OF CASSAVA FLOUR PROCESSING METHODS AND SUBSTITUTION LEVEL ON PROXIMATE COMPOSITION, SENSORY CHARACTERISTICS …
K Masamba - ajfand.net
The consumption of bread is globally increasing. However, due to increased costs
associated with production of bread from 100% wheat flour especially in developing …
associated with production of bread from 100% wheat flour especially in developing …
[PDF][PDF] EFFECT OF CASSAVA FLOUR PROCESSING METHODS AND SUBSTITUTION LEVEL ON PROXIMATE COMPOSITION, SENSORY CHARACTERISTICS …
K Masamba - ajfand.net
The consumption of bread is globally increasing. However, due to increased costs
associated with production of bread from 100% wheat flour especially in developing …
associated with production of bread from 100% wheat flour especially in developing …
[PDF][PDF] EFFECT OF CASSAVA FLOUR PROCESSING METHODS AND SUBSTITUTION LEVEL ON PROXIMATE COMPOSITION, SENSORY CHARACTERISTICS …
K Masamba - scholar.archive.org
The consumption of bread is globally increasing. However, due to increased costs
associated with production of bread from 100% wheat flour especially in developing …
associated with production of bread from 100% wheat flour especially in developing …
Effect of cassava flour processing methods and substitution level on proximate composition, sensory characteristics and overall acceptability of bread made from …
K Masamba, H Jinazali - 2014 - cabidigitallibrary.org
The consumption of bread is globally increasing. However, due to increased costs
associated with production of bread from 100% wheat flour especially in developing …
associated with production of bread from 100% wheat flour especially in developing …