Bioactive Compounds, Chemicals Properties, Physical and Sensory Properties of Bread Produced from Wheat (Triticum aestivum l.), Defatted Sesame Seed (Sesame indicum) and Unripe Plantain (Musa paradisiaca) Flour Blends
Oluwasegun O. Ogundele & Apaa, J. Doosuun · Asian Journal of Food Research and Nutrition · 2024
This study investigated production of bread produced from wheat, defatted sesame seed and unripe plantain flour blends were evaluate for, bioactive compounds, chemical compositions, physical and sensory properties of bread on February, 2024 at Federal University Wukari, Taraba St...
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Research Article