Tag Archives: Effect of Storage Time on the Functional Properties of Wheat/Bambka Groundnut Blend

Effect of Storage Time on the Functional Properties of Wheat/Bambka Groundnut Blend

Effect of Storage Time on the Functional Properties of Wheat/Bambka Groundnut Blend 2.0     Literature Review 2.1     Wheat Wheat is perhaps the most popular cereal grain for the production of bread and especially for the production of cake and other pastries. Wheat produces a white flour. Its uniques properties alone produce bread dough of strength and […]

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