|Journal of Food Science and Technology (ISSN: 2141-5455) Vol. 8(7) pp. 113-119, September , 2017. DOI: http:/dx.doi.org/10.14303/ajfst.2017.118. Copyright © 2017 International Research Journals
Full Length Research Paper
Development of sorghum-wheat composite bread and evaluation of nutritional, physical and sensory acceptability
1Mariera Lucy., 2Owuoche James O., 1*Cheserek Maureen
1 Department of Human Nutrition, Egerton University P.O Box 536 Egerton, Kenya.
2Department of crops, Horticulture and Soil Science, Egerton University P.O Box 536 Egerton,Kenya.
*Corresponding Author’s E-mail:firstname.lastname@example.orgemail@example.com, +254-0701-885509
Received August 19, 2017; Accepted September 12, 2017
Keywords: Physical properties, shelf life, composite bread, nutritional quality, sensory quality.
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