Figure 5. Effect of baking temperature and time on desirability of the bread samples

From

Physical Properties of Bread from Wheat– Cassava Flour Composite Using Response Surface Methodology (RSM)

Peluola-Adeyemi O.A, Adepoju P.A, Lawal S.O

American Journal of Food Science and Technology. 2019, 7(4), 122-126 doi:10.12691/ajfst-7-4-3