Bread from composite cassava–wheat flour. II: Effect of cassava genotype and nitrogen fertilizer on bread quality

By T. Shittu, A. Dixon, S. Awonorin, L. Sanni, B. Maziya-Dixon. 2008

115 citations recorded by the source corpus.

Subfields: Nutrition and Dietetics, Plant Science

View Paper: https://www.semanticscholar.org/paper/bc47f62a4d842db1227369f448cde205ef2766e8

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. Amarachi D. Uchechukwu-Agua
3. Ramesh Ray
4. Umezuruike Linus Opara

In Plant Science

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

Citations in the corpus

• Traditional and novel fermented foods and beverages from tropical root and tuber crops: review. (2009, background): “Recently the Government of Nigeria mandated the flour mills to include a minimum of 10% high quality cassava flour into wheat flour for making composite flour meant for baking purposes (Shittu et al., 2008).”
• Postharvest Handling and Storage of Fresh Cassava Root and Products: a Review (2015, background): “Cassava root produces excellent flour quality and therefore has been promoted as composite flour for use in the food industries (Shittu et al. 2008; Nwabueze and Anoruoh 2009).”