Figure 1. Composite bread production diagram

From

Effects of Cereal Malts Used as Improver on Physico-chemical, Nutritional and Sensory Characteristics of Wheat and Red Sorghum Composites Breads

Fidèle Wend-Bénédo TAPSOBA, Zoénabo DOUAMBA, Fabrice BATIONO, Diarra COMPAORE-SEREME, Thomas Jean NDIG-YENOUBA, Wendkuni Anne Christelle YAOGHO, Ndegwa Henri MAINA, Hagrétou SAWADOGO-LINGANI

American Journal of Food Science and Technology. 2022, 10(3), 119-129 doi:10.12691/ajfst-10-3-4