Nutritional Enhancement of Bread Produced from Wheat, Banana, and Carrot Composite Flour
The physicochemical and sensory evaluation of the bread produced from the composite flours of wheat, carrot, and banana was determined. Five bread samples were produced from the proportion of wheat/carrot/banana composite flours in the ratio 90% : 5% : 5% (blending ratio one), 80% : 10% : 10% (blend...
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| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
Wiley
2023-01-01
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| Series: | Journal of Food Quality |
| Online Access: | http://dx.doi.org/10.1155/2023/1917972 |
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