Effect of Brachystegia Eurycoma Flour Addition on the Physicochemical Properties of Whole Millet Flour and the Sensory Attributes of its Gluten-Free Bread
Authors
Emmanuel Anyachukwu Irondi
Department of Medical Biochemistry and Pharmacology, Kwara State University, Ilorin, Nigeria
Department of Medical Biochemistry and Pharmacology, Kwara State University, Ilorin, Nigeria
Yunus Temitayo Imam
Department of Medical Biochemistry and Pharmacology, Kwara State University, Ilorin, Nigeria
Emmanuel Oladipo Ajani
Department of Medical Biochemistry and Pharmacology, Kwara State University, Ilorin, Nigeria
Language: English
Page range: 43 - 52
Submitted on: Mar 2, 2021
Accepted on: Apr 30, 2021
Published on: Jun 28, 2021
Published by: Lucian Blaga University of Sibiu
In partnership with: Paradigm Publishing Services
Publication frequency: 2 issues per year
Related subjects:
© 2021 Emmanuel Anyachukwu Irondi, Yunus Temitayo Imam, Emmanuel Oladipo Ajani, published by Lucian Blaga University of Sibiu
This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 License.