Evaluation of Functional Bread From Wheat, Yellow Corn, African Catfish, Mackerel, and Red Crayfish Flour Blends

<p>Consumers’ awareness of the need to eat functional foods is increasing. Functional bread was produced from wheat, yellow corn, African catfish, mackerel fish, and red crayfish. 100% wheat flour (WF100) was the control. Ten bread samples were formulated: a control (100% wheat flour, SWF100) and ni...

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Detalhes bibliográficos

Principais autores:	Anna Ngozi Agiriga, Maduebibisi Ofo Iwe, Sofiat Abiodun Ajani, Rofihat Tolase Oyewole, Mabel Mosunmola Akinola
Formato:	Artigo
Idioma:	Inglês
Publicado em:	Department of Food Technology 2026-04-01
Colecção:	Food ScienTech Journal
Assuntos:	functional bread red crayfish, mackerel fish, african catfish, yellow corn, wheat flour
Acesso em linha:	https://jurnal.untirta.ac.id/index.php/fsj/article/view/36069
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