Effect of Temperature and Time on the Physical Properties of Bread Produced from Wheat – Cocoyam Flour Using Response Surface Methodology
Crossref DOI link: https://doi.org/10.18488/journal.58/2016.3.2/58.2.63.71
Published Online: 2016
Published Print: 2016
Update policy: https://doi.org/10.18488/crossmarkpolicypage.1001
A, Peluola-Adeyemi O
E, Obi T
I, Ugbogu D