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...

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Detalles Bibliográficos
Autores principales: Eleazu, Chinedum, Eleazu, Kate, Aniedu, Chinyere, Amajor, John, Ikpeama, Ahamefula, Ebenzer, Ike
Formato: Online Artículo Texto
Lenguaje:English
Publicado: The Korean Society of Food Science and Nutrition 2014
Materias:
Articles
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4103736/
https://www.ncbi.nlm.nih.gov/pubmed/25054110
http://dx.doi.org/10.3746/pnf.2014.19.2.115

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4103736/
https://www.ncbi.nlm.nih.gov/pubmed/25054110
http://dx.doi.org/10.3746/pnf.2014.19.2.115

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