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Comparative study of physicochemical, nutritional, phytochemical, and sensory properties of bread with plantain and soy flours partly replacing wheat flour

Food Science and Nutrition (2022) 10(9) 3085-3097
DOI: 10.1002/fsn3.2907
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Abstract

Plantain flour (PLF) and soy flour (SF) were used to substitute wheat flour (10% and 20% w/w) in composite bread. Physicochemical, phytochemical, and sensory properties were investigated. Partial substitution by PLF significantly increased (p

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Udomkun, P., Masso, C., Swennen, R., Romuli, S., Innawong, B., Fotso Kuate, A., … Vanlauwe, B. (2022). Comparative study of physicochemical, nutritional, phytochemical, and sensory properties of bread with plantain and soy flours partly replacing wheat flour. Food Science and Nutrition, 10(9), 3085–3097. https://doi.org/10.1002/fsn3.2907

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