Physico-chemical characteristics and sensory evaluation of wheat bread partially substituted with sweet potato (Ipomoea batatas L.) flour

DH Mitiku, S Abera, N Bussa, T Abera - British Food Journal, 2018 - emerald.com
Purpose The purpose of this paper is to investigate the effect of partial substitution of wheat
flour with sweet potato flour on the nutrient composition and sensory properties of bread …
被引用次数：40 相关文章
[PDF] researchgate.net

[PDF][PDF] Physico-chemical characteristics and sensory evaluation of wheat bread partially substituted with sweet potato (Ipomoea batatas L.) flour

DH Mitiku, S Abera, N Bussa, T Abera - researchgate.net
Purpose–The purpose of this paper is to investigate the effect of partial substitution of wheat
flour with sweet potato flour on the nutrient composition and sensory properties of bread …

Physico-chemical characteristics and sensory evaluation of wheat bread partially substituted with sweet potato (Ipomoea batatas L.) flour

DH Mitiku, S Abera, N Bussa, T Abera - British Food Journal, 2018 - ingentaconnect.com
Purpose The purpose of this paper is to investigate the effect of partial substitution of wheat
flour with sweet potato flour on the nutrient composition and sensory properties of bread …
[PDF] researchgate.net

[PDF][PDF] Physico-chemical characteristics and sensory evaluation of wheat bread partially substituted with sweet potato (Ipomoea batatas L.) flour

DH Mitiku, S Abera, N Bussa, T Abera - researchgate.net
Purpose–The purpose of this paper is to investigate the effect of partial substitution of wheat
flour with sweet potato flour on the nutrient composition and sensory properties of bread …