Autor:
Omoaka, P.
Bokanga, M.
A significant proportion of wheat flour can be replaced by cassava flour in the making of bread with little changes in the quality of bread. This paper shows that it is possible to make bread without using wheat flour. Soybean flour can also be mixed with cassava flour to increase the protein con...
Enlace original:
https://cgspace.cgiar.org/handle/10568/97317
Omoaka, P.
,
Bokanga, M.
,
[Cassava in the production of bread and bakery products]
,
Cassava in the production of bread and bakery products
