Investigation on Microbiological, Organoleptic and Shelf Life Characteristics of Wheat-cassava Bread
C. L. Okoli, B. J. O. Efiuvwevwere & O. C. Eruteya · Journal of Advances in Microbiology · 2020
Aim: Microbiology, sensory and shelf life evaluation of wheat-cassava bread from raw materials to finished products. Study Design: Completely randomized design with two replications and average values calculated for mean comparison. Place and Duration of Study: Food/Industrial La...
Open access
Research Article
10.9734/jamb/2020/v20i930283