Proximate, Baking, and Sensory Qualities of Biscuits from Wheat and Fermented Breadfruit (Artocarpus communis Frost) Flour

Author:        

Publisher: Taylor & Francis Ltd

ISSN: 1542-8052

Source: Journal of Culinary Science & Technology, Vol.12, Iss.4, 2014-10, pp. : 316-325

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