The Effect of Wheat, Tef and Soybean Flours Blending Ratio and Baking Temperature on Nutritional Quality of Bread
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DOI: 10.11648/j.ijfsb.20200504.15
Abstract: This study was conducted to determine the effect of wheat, soybean and tef flour blending ratio and baking temperature on quality of wheat-based composites flour bread. The effect of two factors, blending ratio (wheat, soybean… read more here.
Keywords: wheat; soybean tef; baking temperature; soybean ... See more keywords