Effect of Orange Peel Flour on the Quality Characteristics of Bread
L. C. Okpala & M. N. Akpu · Current Journal of Applied Science and Technology · 2013
Aims: This study was carried out to investigate the effects of orange peel flour (OPF) substitution with wheat flour in bread production (substitution levels of 3, 6 and 9%) on the proximate composition, phytochemicals content, baking and sensory characteristics. Place and Durati...
Open access
Research Article
10.9734/BJAST/2014/6610