[PDF] academia.edu

[PDF][PDF] Physicochemical, nutritional and sensory properties of bread from wheat, acha and mung bean composite flours

NDB Igbabul, FSBIJ Abu - academia.edu
Wheat flour, acha flour and mung bean flours were blended into different ratios and used to
produce bread. The flours were blended into six different ratios of wheat: acha: mung beans …
被引用次数：20 相关文章
[PDF] core.ac.uk

[PDF][PDF] Physicochemical, Nutritional and Sensory Properties of Bread from Wheat, Acha and Mung Bean Composite Flours

NDB Igbabul, FSBIJ Abu - core.ac.uk
Wheat flour, acha flour and mung bean flours were blended into different ratios and used to
produce bread. The flours were blended into six different ratios of wheat: acha: mung beans …
[PDF] academia.edu

[PDF][PDF] Physicochemical, Nutritional and Sensory Properties of Bread from Wheat, Acha and Mung Bean Composite Flours

NDB Igbabul, FSBIJ Abu - academia.edu
Wheat flour, acha flour and mung bean flours were blended into different ratios and used to
produce bread. The flours were blended into six different ratios of wheat: acha: mung beans …