Figure 1. Production of Breadfruit flour and stiff dough (swallow) using different treatments (Source: Ragone, (2011))

From

Glycemic Indices, Vitamins of Flour and Sensory Properties of Stiff Dough (Swallow) from Processed, Ripe and Unripe Breadfruits (Artocarpus altilis)

Eke-Ejiofor J, Friday U. B, Anumba N. L

American Journal of Food Science and Technology. 2023, 11(2), 49-56 doi:10.12691/ajfst-11-2-4