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Microbiological, Nutritional, and Sensory Quality of Bread Produced from Wheat and Potato Flour Blends

Dehydrated uncooked potato (Irish and sweet) flour was blended by weight with commercial wheat flour at 0 to 10% levels of substitution to make bread. Comparative study of the microbial and nutritional qualities of the bread was undertaken. The total aerobic bacterial counts ranged from 3.0 × 10(5) ...

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Detalles Bibliográficos
Autores principales:	Ijah, Udeme Joshua Josiah, Auta, Helen Shnada, Aduloju, Mercy Oluwayemisi, Aransiola, Sesan Abiodun
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	Hindawi Publishing Corporation 2014
Materias:	Research Article
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4745549/ https://www.ncbi.nlm.nih.gov/pubmed/26904642 http://dx.doi.org/10.1155/2014/671701

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