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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
  • Table 1. Dough recipe and formulation (composition) used for the baking experiment
  • Table 2a. Physical properties of the composite cassava-wheat (CCW) bread
  • Table 2b. Physical properties of the composite cassava-wheat (CCW) bread