FORMULATION AND EVALUATION OF COMPOSITE FLOUR AND BREAD FROM TRITICUM AESTIVUM (WHEAT), IPOMOEA BATATAS (SWEET POTATO) AND VIGNA SUBTERRANEA (BAMBARA GROUNDNUT)  

2019-04-26
The formulation of composite flour for the production of bread and pastrieshas increased and is attracting much attention from researchers. Wheat, sweet potato and bambara groundnut flours were formulated at ...