ScholarLens Back to search
2016•LWTRequires access

Effect of acha and bambara nut sourdough flour addition on the quality of bread

Chiemela Enyinnaya Chinma, J.C. Anuonye, Ocheme Boniface Ocheme, Salisu Abdullahi, Shola Oni, Caleb Maina Yakubu, Shakirah Azeez

Open publisher page 47 citations

Abstract

This record does not include an abstract. Use the full-text link above if available.

About this research paper

What this paper is about

An abstract is not available in the OpenAlex record for this paper.

Why it matters

OpenAlex reports 47 citations for this work. Citation counts describe recorded attention and do not establish research quality.

Key contribution

A contribution statement is not available in the OpenAlex record.

Method / approach

Method details are not available in the OpenAlex metadata.

Main findings

Findings are not separately available in the OpenAlex metadata.

Limitations

Limitations are not available in the OpenAlex metadata.

Applications

Application details are not available in the OpenAlex metadata.

Key concepts: Food science, Nut, Wheat flour, Tannin, Chemistry, Flavor, Leavening agent, Bread making

Related papers

Related paper 1Related paper 2Related paper 3
Back to paper searchBrowse research topicsOriginal source
Effect of acha and bambara nut sourdough flour addition on the quality of bread — Research Paper | ScholarLens