Evaluation and Optimization of Proximate Composition, Farinographical, Extensographical and Sensory Properties of Sausage Rolls Made from Wheat-Breadfruit Flour Composite
Flour forms the skeleton that supports the other ingredients in a baked products such as bread, cakes, and pastries. Both the physical and chemical characteristics of flours affect their quality and the subsequent products from them. Hence, this paper evaluates the proximate composition, farinograp...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Joint Coordination Centre of the World Bank assisted National Agricultural Research Programme (NARP)
2024-02-01
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| Series: | Journal of Applied Sciences and Environmental Management |
| Subjects: | |
| Online Access: | https://www.ajol.info/index.php/jasem/article/view/266172 |