Quality Characteristics of Bread Made from Flour Blends of Wheat, Cooking Banana and Mungbean

Okakpu, K. G. and Offia-Olua, B. I. and Okakpu, C. J. and Okpara, C. M. (2023) Quality Characteristics of Bread Made from Flour Blends of Wheat, Cooking Banana and Mungbean. Journal of Advances in Food Science & Technology, 10 (1). pp. 9-15. ISSN 2454-4213

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Abstract

Item Type:	Article
Subjects:	Asian STM > Biological Science
Depositing User:	Managing Editor
Date Deposited:	11 Nov 2023 05:39
Last Modified:	11 Nov 2023 05:39
URI:	http://journal.send2sub.com/id/eprint/2707

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