Tables index

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
  • Table 1. Recipe used in dough formulation
  • Table 2. Coded Values of the Independent Variable