Search Results - Prince‐Osuji, Emeka C.

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    Evaluation of baking qualities, functional and physicochemical properties of wheat supplemented with cassava and mung bean flour blends for bread making

    Evaluation of baking qualities, functional and physicochemical properties of wheat supplemented with cassava and mung bean flour blends for bread making by Anosike, Francis C., Chinwendu, Okwuowulu R., Nnaemeka, Nwigboji A., Nneka, Mofunanya G., Inyang, Paul, Ikechukwu, Chinaka, Blessing, Onye‐Chinedu C., Onyeji, Gertrude N., Prince‐Osuji, Emeka C.

    Published in Food bioengineering
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