Batter Rheology, Baking, and Sensory Qualities of Cake from Blends of Breadfruit and Wheat Flours

Author: Bakare H. Adegoke  

Publisher: Taylor & Francis Ltd

ISSN: 1542-8052

Source: Journal of Culinary Science & Technology, Vol.11, Iss.3, 2013-07, pp. : 203-221

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