Effects of Partial Substitution of Wheat Flour with Breadfruit Flour on Quality Attributes of Fried Doughnut
By: E.K. Oke, A.O. Tijani, O.T. Abiola, A.K. Adeoye and B.O. Odumosu
Authors
E.K. Oke
Department of Food Science and Technology, P.M.B. 2240, Federal University of Agriculture, Abeokuta, Ogun State
O.T. Abiola
Department of Food Science and Technology, P.M.B. 2240, Federal University of Agriculture, Abeokuta, Ogun State
DOI: https://doi.org/10.4038/jas.v13i1.8302 | Journal eISSN: 2386-1363
Language: English
Page range: 72 - 80
Published on: Jan 1, 2018
Published by: The Faculty of Agricultural Sciences of the Sabaragamuwa University of Sri Lanka
In partnership with: Paradigm Publishing Services
Keywords:
© 2018 E.K. Oke, A.O. Tijani, O.T. Abiola, A.K. Adeoye, B.O. Odumosu, published by The Faculty of Agricultural Sciences of the Sabaragamuwa University of Sri Lanka
This work is licensed under the Creative Commons Attribution-ShareAlike 4.0 License.