Physicochemical Properties and Mycological Quality of Wheat Flours Consumed in Calabar, Nigeria
Jeffrey A. Nosa-Obamwonyi & Sylvester P. Antai · Asian Food Science Journal · 2018
This study was primarily aimed at investigating the physicochemical properties and mycological quality of white wheaten flour, wheat semolina and whole wheat meal produced and/or sold in Calabar. Ten (10) samples of each flour type were bought from ten different locations, and an...
Open access
Research Article
10.9734/AFSJ/2019/45641