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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...
| Autores principales: | , , , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
The Korean Society of Food Science and Nutrition
2014
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| Materias: | |
| 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 |