Physical Characteristics and Mineral Composition of Bread Produced from Blends of Wheat and Defatted/Undefatted Cashew Kernel Flours
Barber, Lucretia Ifeoma, Emelike, Nkechi Juliet T. & Deebom Maureen Dumlebabari · Asian Food Science Journal · 2021
The present study was aimed at assessing the physical characteristics and mineral composition of breads produced from blends of wheat-defatted/undefatted cashew kernel flours. Cashew kernel was processed into flour and thereafter divided into two portions. One portion was left un...
Open access
Research Article
10.9734/afsj/2021/v20i230259