Evaluation of suitability of substituting wheat flour with sweet potato and tiger nut flours in bread making
The study was carried out to assess the nutritional quality and palatability of bread after partially substituting wheat flour (WF) with sweet potato (SF) and tiger nut (TF) flours. Sweet potato (yellow fleshed) and tiger nut flours were used to substitute wheat flour at 5, 10, 15 and 20% level each...
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| Principais autores: | , |
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| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
De Gruyter
2016-01-01
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| Colecção: | Open Agriculture |
| Assuntos: | |
| Acesso em linha: | https://doi.org/10.1515/opag-2016-0022 |
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