Development of loaf bread from cassava starch-wheat flour composite
This study was undertaken to determine the baking performance of cassava starch substituted at 25% and 50% for wheat flour in breadmaking. Volumes of loaf breads made from cassava starch-wheat flour composite are less than that from the control wheat flour. The greater the level of cassava starch in...
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| Format: | Thesis |
| Language: | English |
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1978.
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