Physico-chemical and Sensory Attributes of Bread Produced from Wheat, Cabbage and Caterpillar Insect Flours
Omologbe Felix, Amove Juluis & Sengev Iorfa Abraham · Asian Journal of Food Research and Nutrition · 2024
This study assessed the need of alternative flours in quality of bread made with wheat flour mixed with cabbage and caterpillar (Cirina forda) flour blends. Bread samples were prepared using different ratios of wheat flour supplemented with cabbage flour (0%, 20%, 20%, 20%, 20%)...
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