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Research Article
Vol. 38, Issue 1
Microbial, Proximate and Sensory Evaluation of Bread Produced from a Blend of Wheat and Corn Flour
Wheat flour, which is the major raw material used in baking bread, is being imported in Nigeria and other countries where cultivation of wheat is hampered by unfavourable climate. This has necessitated the rising cost of bread beyond the reach of the poor in Nigeria. This study was aimed at assessing the quality of bread produced from a blend of wh...
