Browsing Reseach articles by Author "e5bbc519-01f0-40a5-ae71-2278329348c1"
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Dough rheology and loaf quality of wheat-cassava bread using different cassava varieties and wheat substitution levels.
Chisenga, Shadrack Mubanga; Workneh, Tilahun Seyoum; Bultosa, Geremew; Alimi, Buliyaminu Adegbemiro; Siwela, Muthulisi (Elsevier, 2020-04)Cassava flours obtained from 6 cassava varieties grown in Zambia were incorporated into wheat flour for bread making. The effect of cassava variety (CV) and cassava flour substitution level (CFSL) (wheat:cassava, 90:10, ...