Journal Article

Investigate the Effects of Increased Yeast Addition and Proofing Time on the Quality Characteristic of Bread from Wheat and Cassava Flour

  • Dendegh T
  • Gernah D
  • Eke M
Asian Food Science Journal (2018) 3(4) 1-10
DOI: 10.9734/afsj/2018/42697
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Abstract

… High-yielding, low-cyanide cassava roots of improved cultivar TMS 30572 were obtained from the International Institute of Tropical Agriculture (IITA), Ibadan, Nigeria, and processed into high … (vitamin B2), 50 mg of nicotinamide (vitamin B3) and 50 mg of ascorbic acid (vitamin C …

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APA

Dendegh, T. A., Gernah, D. I., & Eke, M. O. (2018). Investigate the Effects of Increased Yeast Addition and Proofing Time on the Quality Characteristic of Bread from Wheat and Cassava Flour. Asian Food Science Journal, 3(4), 1–10. https://doi.org/10.9734/afsj/2018/42697

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