Quality and acceptability of loaf bread from banana-wheat composite flour
A study was conducted to determine the effect of combining banana flour with wheat flour in loaf breads. An emulsifier, Sodium Stearoyl Lactylate (SSL) was further added to improve the baked product particularly its volume. A control bread made from whole wheat and all-purpose flours was used as a b...
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| Format: | Praca dyplomowa |
| Język: | English |
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1978.
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