Evaluation of the nutritional and sensory quality of functional breads produced from whole wheat and soya bean flour blends

By J. Ndife, L. Abdulraheem, U. Zakari. 2011

157 citations recorded by the source corpus.

View Paper: https://www.semanticscholar.org/paper/04cd7d6c5066a4a3d3b490b62dc267155cd448af

How researchers see this paper

The researchers whose trusted networks rank it highest, strongest advocate first. Every researcher gets a different order.

1. M. Hossain
2. Asadur Nur Shuvo
3. M. S. Rahman
4. M. M. Hossain
5. Mohammad Mahbubul Alam
6. Manobendro Sarker

Citations in the corpus

• Development and Quality Evaluation of Bread Supplemented with Jackfruit Seed Flour (2014, methodology): “The dough was proofed for 40 min at 35 0 C and then baked in oven for 35 min at 217 0 C according to Ndife et al. (2011).”