Figure 1. Effect of cassava variety on loaf size of composite cassava-wheat bread

From

Physical and Microstructural Properties of Composite Cassava-wheat Bread Produced from Blend of Wheat and Low Postharvest Physiological Deterioration Cassava Flours

Ahemen Samuel Aondoaver, Alimi John Praie, Alimi Janet Omolola, Iluebbey Peter Oshiapi

American Journal of Food Science and Technology. 2021, 9(4), 142-148 doi:10.12691/ajfst-9-4-5