Assessing Consumer Acceptability of Composite Cassava (<i>Manihot esculenta</i>) Bread

Journals Menu

Follow SCIRP

ISSN Print: 2157-944X
ISSN Online: 2157-9458
www.scirp.org/journal/fns
E-mail: fns@scirp.org

"Assessing Consumer Acceptability of Composite Cassava (Manihot esculenta) Bread"
written by Gilbert Owiah Sampson,
published by Food and Nutrition Sciences, Vol.11 No.11, 2020

has been cited by the following article(s):

[1]	Evaluation of quality properties of bread produced from wheat triticum aestivum cassava manhot esculenta and bamboo shoot yushania alpina composite flours
	2023

[2]	Evaluation of quality properties of bread produced from wheat, cassava and bamboo shoot composite flours
	2023

[3]	Rheological characteristics of wheat-cassava composite flour and quality of the resultant bread
	2022

[4]	Wheat or cassava flour? Marketing and willingness to pay for cassava flour confectionery in Nigeria
	Economia agro …, 2022

[5]	Rheological, baking and sensory characteristics of bread from wheat-cassava composite dough.
	2021

[6]	Rheological, baking and sensory characteristics of Bread from Wheat-Cassava composite dough
	Journal of Food …, 2021

[1]	Compatibility of Whole Wheat-Based Composite Flour in the Development of Functional Foods Food Technology and Biotechnology, 2024 DOI:10.17113/ftb.62.04.24.8588

[2]	Wheat or cassava flour? Marketing and willingness to pay for cassava flour confectionery in Nigeria Economia agro-alimentare, 2023 DOI:10.3280/ecag2022oa14625

[3]	Wheat or cassava flour? Marketing and willingness to pay for cassava flour confectionery in Nigeria Economia agro-alimentare, 2023 DOI:10.3280/ecag2022oa14625

Follow SCIRP