Data for: Dough rheology and loaf quality of wheat-cassava bread made using different cassava varieties and wheat substitution levels

Name: Data for: Dough rheology and loaf quality of wheat-cassava bread made using different cassava varieties and wheat substitution levels
Creator: Shadrack Mubanga Chisenga
Published: 2020-02-01T09:50:56.548Z
Keywords: Characterization of Food

Chisenga, Shadrack Mubanga; Bultosa, Geremew; siwela, muthulisi; Alimi, Buniyamin; Workneh, Tilahun

doi:10.17632/rrjmjsdvb2.1

Data for: Dough rheology and loaf quality of wheat-cassava bread made using different cassava varieties and wheat substitution levels

Published: 1 February 2020| Version 1 | DOI: 10.17632/rrjmjsdvb2.1

Contributors:

Shadrack Mubanga Chisenga, Geremew Bultosa, muthulisi siwela, Buniyamin Alimi, Tilahun Workneh

Description

The dataset covers cassava flour particle size distribution, proximate composition and amylose content of flours, and quality characteristics of bread baked from composite flours of wheat and cassava.

Data for: Dough rheology and loaf quality of wheat-cassava bread made using different cassava varieties and wheat substitution levels

Description

Files

Categories

Licence