Effect of Partial Replacement of Wheat Flour with High Quality Cassava Flour on the Chemical Composition, Antioxidant Activity, Sensory Quality, and Microbial Quality of Bread

In the current study, wheat flour was mixed with high quality cassava flour (HQCF) in several ratios: 90:10, 80:20, 70:30, and 60:40, and used to prepare 10%, 20%, 30%, and 40% National Root Crops Research Institute (NRCRI) cassava bread, respectively. 100% wheat bread was prepared as a control (100...

Deskribapen osoa

Gorde:
Xehetasun bibliografikoak
Egile Nagusiak: Eleazu, Chinedum, Eleazu, Kate, Aniedu, Chinyere, Amajor, John, Ikpeama, Ahamefula, Ebenzer, Ike
Formatua: Artigo
Hizkuntza:Inglês
Argitaratua: The Korean Society of Food Science and Nutrition 2014
Gaiak:
Articles
Sarrera elektronikoa:https://ncbi.nlm.nih.gov/pmc/articles/PMC4103736/
https://ncbi.nlm.nih.gov/pubmed/25054110
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3746/pnf.2014.19.2.115
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