Sensory Evaluation Assessment of Bread Produced with Composite Flour Fermented by Baker’s Yeast in Akure, Nigeria Journal title: Asian Journal of Advances in Agricultural Research Authors: T. Bolaniran, D. J. Arotupin, O. I. Afolami, O. F. Fasoranti Subject(s):
Comparative Study on Consumer Acceptability of Bread Produced with Composite Flour Fermented by Yeast Isolated from Palm Wine and Stale Bread Journal title: Asian Journal of Biotechnology and Bioresource Technology Authors: T. Bolaniran, D. J. Arotupin, O. I. Afolami, O. F. Fasoranti Subject(s):
