Nutrient Composition and Sensory Properties of Wheat Bread Substituted with Defatted and Undefatted Cashew Kernel (Anacardium occidentale Linn.) Flours
N. J. T. Emelike, L. I. Barber & M. D. Deebom · European Journal of Nutrition & Food Safety · 2020
This study was undertaken to investigate the nutrient composition and sensory properties of wheat flour bread substituted with defatted and undefatted cashew kernel flours. Cashew kernel was processed into flour and thereafter divided into two portions. One portion was left undef...
Open access
Research Article
10.9734/ejnfs/2020/v12i1230332