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

Udeme Joshua Josiah Ijah1, Helen Shnada Auta1, Mercy Oluwayemisi Aduloju1

  • 1Department of Microbiology, Federal University of Technology, P.O. Box 65, Minna 920281, Nigeria.

International Journal of Food Science
|February 24, 2016
PubMed

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