Chemical and Sensory Evaluation of Bread Based on Blends of Jackfruit-Seed ( Artocarpus heterophyllus ) and Wheat ( Triticum aestivum ) Flours

Author: Nwamarah Joy Ugo   Obizoba Ikemefula Christopher   Akpaka A. Ogonna  

Publisher: American Scientific Publishers

ISSN: 2326-4225

Source: Journal of Nutritional Ecology and Food Research, Vol.1, Iss.2, 2013-06, pp. : 113-116

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Abstract