Optimization of Crude Soy Lecithin for the Production of Wheat-Cassava Bread

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dc.contributor.advisorDr. Olu Malomo
dc.contributor.authorFAGBEMI, Stephen Akintomide
dc.date.accessioned2026-08-31T10:42:58Z
dc.date.available2026-08-31T10:42:58Z
dc.date.issued2015-03-30
dc.descriptionxiii,95pages.:illustration;hardback
dc.description.abstractBread is a stable food in Nigeria with preferences for wheat flour imported improver for the production of bread. Previous research on the use of high-quality cassava flour for wheat substitution in bread making still depends on imported improver. This study determines the effect and optimization of improver extracted from crude soy lecithin on chemical and functional properties of bread produced from high quality cassava flour substitution.
dc.identifier.urihttps://ir.bellsuniversity.edu.ng/handle/123456789/603
dc.language.isoen
dc.publisherBells University of technology, Ota
dc.rightsAttribution 4.0 Internationalen
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/
dc.subjectsoy lecithin
dc.subjecthigh quality cassava substitution
dc.titleOptimization of Crude Soy Lecithin for the Production of Wheat-Cassava Bread
dc.typeDissertation

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