An Assessment of the Textural Characteristics of Wheat-cassava Bread

The textural features of wheat-cassava bread are described in terms of their reaction to compression, piercing, and tearing pressures in this study. High Quality Cassava Flour (HQCF) has been shown to be suitable for blending with wheat flour to make satisfactory bread. As a result, the purpose of this study was to see what influence…
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April 13, 2022 0