Study of Physico-chemical Properties and Sensory Evaluation of White Bread using Different Commercial Brands of High Gluten Flour
This study was aimed to study the gluten content in four commercial brands of high gluten flour (A, B, C and D which served as control) and the quality of bread produced from flour were assessed for physic-chemical and sensory properties. The breads were analysed for proximate compositions ( crude f...
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