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Rheological, baking, and sensory properties of composite bread dough with breadfruit (Artocarpus communis Forst) and

Adegoke H Bakare1, Oluwatooyin F Osundahunsi2, Joseph O Olusanya3

  • 1Department of Hospitality and Tourism Federal University of Agriculture Abeokuta Nigeria.

Food Science & Nutrition
|July 8, 2016
PubMed

Keywords:
Breadproductionrheologysensory attributes qualities

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