Evaluation of physicochemical properties and sensory attributes of leavened bread produced from composite flours of wheat (Triticum aestivum L.) and sweet potato …
DH Mitiku, S Abera, N Bussa - Science, Technology and Arts Research …, 2016 - ajol.info
This study was initiated with the objective of investigating the use of improved sweet potato
variety namely, Adu for bread production by combining with wheat flour. The experiment was …
variety namely, Adu for bread production by combining with wheat flour. The experiment was …
[PDF][PDF] Evaluation of Physicochemical Properties and Sensory Attributes of Leavened Bread Produced from Composite Flours of Wheat (Triticum aestivum L.) and …
DH Mitiku, S Abera, N Bussa - 2016 - academia.edu
Bread is made from the dough which is obtained from a mixture of flour, salt, sugar, yeast
and water. It is a staple food for many people in the world. It is a good source of …
and water. It is a staple food for many people in the world. It is a good source of …
Evaluation of Physicochemical Properties and Sensory Attributes of Leavened Bread Produced from Composite Flours of Wheat (Triticum aestivum L.) and Sweet …
DH Mitiku, S Abera, N Bussa - Science, Technology and Arts …, 2016 - search.proquest.com
According to the FAO, 2005 report, about 620 million metric tons of wheat was produced
from 217 million hectares in the year 2005/06 with an average yield of 2.85 metric tons per …
from 217 million hectares in the year 2005/06 with an average yield of 2.85 metric tons per …
Evaluation of Physicochemical Properties and Sensory Attributes of Leavened Bread Produced from Composite Flours of Wheat (Triticum aestivum L.) and Sweet …
D Hailu, S Abera, N Bussa - Journal of Science, Technology …, 2016 - journals.wgu.edu.et
This study was initiated with the objective of investigating the use of improved sweet potato
variety namely, Adu for bread production by combining with wheat flour. The experiment was …
variety namely, Adu for bread production by combining with wheat flour. The experiment was …
[PDF][PDF] Evaluation of Physicochemical Properties and Sensory Attributes of Leavened Bread Produced from Composite Flours of Wheat (Triticum aestivum L.) and …
DH Mitiku, S Abera, N Bussa - 2016 - scholar.archive.org
Bread is made from the dough which is obtained from a mixture of flour, salt, sugar, yeast
and water. It is a staple food for many people in the world. It is a good source of …
and water. It is a staple food for many people in the world. It is a good source of …
[PDF][PDF] Evaluation of Physicochemical Properties and Sensory Attributes of Leavened Bread Produced from Composite Flours of Wheat (Triticum aestivum L.) and …
DH Mitiku, S Abera, N Bussa - 2016 - researchgate.net
Bread is made from the dough which is obtained from a mixture of flour, salt, sugar, yeast
and water. It is a staple food for many people in the world. It is a good source of …
and water. It is a staple food for many people in the world. It is a good source of …
[PDF][PDF] Evaluation of Physicochemical Properties and Sensory Attributes of Leavened Bread Produced from Composite Flours of Wheat (Triticum aestivum L.) and …
DH Mitiku, S Abera, N Bussa - 2016 - ajol.info
Bread is made from the dough which is obtained from a mixture of flour, salt, sugar, yeast
and water. It is a staple food for many people in the world. It is a good source of …
and water. It is a staple food for many people in the world. It is a good source of …
[PDF][PDF] Evaluation of Physicochemical Properties and Sensory Attributes of Leavened Bread Produced from Composite Flours of Wheat (Triticum aestivum L.) and …
DH Mitiku, S Abera, N Bussa - 2016 - researchgate.net
Bread is made from the dough which is obtained from a mixture of flour, salt, sugar, yeast
and water. It is a staple food for many people in the world. It is a good source of …
and water. It is a staple food for many people in the world. It is a good source of …