Effect of honey substitute for sugar on rheological properties of dough and some physical properties of cassava-wheat bread

Effect of honey substitute for sugar on rheological properties of dough and some physical properties of cassava-wheat bread

Bibliographic Details
Main Author:	Fazril Zayadi
Other Authors:	Babajide, J.M.
Format:	Journal
Published:	International Food Research Journal, Universiti Putra Malaysia 2014
Subjects:	Biological sciences
Online Access:	http://www.myjurnal.my/public/article-view.php?id=80333

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