Category
Botany & plant sciences
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Wordery
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Lap lambert academic publishin
Production of Wheat Bread : LAP Lambert Academic Publishing : 9786203303230 : 6203303232 : 19 Jan 2021 : The physicochemical and sensory characteristics of different bread samples prepared with different formulations three different composite flours were developed i.e. F1=100% WWF, F2=80% WWF, 10% SF & 10% RF, F3=60% WWF, 20% SF & 20% RF and were subsequently used for making of fortified bread samples T1, T2 and Te, respectively. Among the bread samples T2 and T3 were found to have significantly higher (p
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