Tables index

From

Evaluation of Quality Properties of Bread Made from Sun and Mechanical Dried Corn Flour

Joysree Roy, Md. Nazrul Islam

American Journal of Food Science and Technology. 2020, 8(1), 29-35 doi:10.12691/ajfst-8-1-4
  • Table 1. The formulation of breads from sun and mechanical dried corn flour
  • Table 2. Proximate composition of corn flour and wheat flour
  • Table 4. Effect of corn flour on volume, weight and specific volume of the breads
  • Table 5. Crust and crumb characteristics of different breads
  • Table 6. Mean sensory score of breads