Quality Characteristics of Bread Produced with Blends of Flour from Cassava, Wheat and Bambara Groundnut (Vigna subterranea)
John Praise Alimi, Abubakar Adegboyega Akanni, Joseph Alaba Aina, Adenike Rukayat Ashonibare, Amazing Grace Kurrah, Newman Festus Okparavero & Samson Oladipo Okunade · European Journal of Nutrition & Food Safety · 2024
Food fortification targeted at increasing the micronutrient contents of food with the view to improving its nutritional quality is a pragmatic approach in combating malnutrition which consequently engenders the achievement of ‘sustainable development’ goal three (SDG-3). Hence, t...
Open access
Research Article
10.9734/ejnfs/2024/v16i121608