Quality characteristics of bread produced from composite flours of wheat, plantain and soybeans

By O. Olaoye, A. Onilude, O. A. Idowu. 2006

287 citations recorded by the source corpus.

Subfields: Nutrition and Dietetics, Plant Science, Public Health, Environmental and Occupational Health

View Paper: https://www.semanticscholar.org/paper/99c42bb214c111f7382b6db7d79266762842fd3e

How researchers see this paper

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

In Nutrition and Dietetics

1. O. J. Caleb
2. Ranya Fathi Mohamed Abdelghafor
3. Amarachi D. Uchechukwu-Agua
4. Umezuruike Linus Opara

In Plant Science

1. O. J. Caleb
2. Amarachi D. Uchechukwu-Agua
3. Umezuruike Linus Opara

Citations in the corpus

• Postharvest Handling and Storage of Fresh Cassava Root and Products: a Review (2015, background): “Over the years, there have been cases of geographical scarcity and low supply of wheat, thus leading to high demand for wheat, high cost of wheat flour and wheat-based food products (Olaoye et al. 2006; Olaoye et al. 2011).”
• Quality of Bread from Composite Flour of Sorghum and Hard White Winter Wheat (2011, background): “significantly decreased the loaf volume of pan bread, and Perten et al. (1980) who reported that the addition of sorghum to wheat flour negatively influence the volume of bread.”