Optimisation of Malting Variables and Yudane Treatment for The Modification of Peral Millet Flour for Bread Application

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dc.contributor.advisorDr. Olayemi Eyituoyo Dudu
dc.contributor.authorOSUIZUGBO, Nkechi Scholastica
dc.date.accessioned2026-04-08T11:30:19Z
dc.date.available2026-04-08T11:30:19Z
dc.date.issued2025-03-12
dc.descriptionxi, page 117, illustrations, hard back
dc.description.abstractLeavened bread produced from wheat flour is prized for its unique quality characteristic which is attributed to the gluten protein in wheat. Notably, the current high cost of wheat in the global market partly attributed to its scarcity due to low export from countries where it is produced, poses an economic burden on low income countries where leavened bread is a major staple. Thus, this poses the need to develop baking flours from indigenous crops as substitutes to wheat flour
dc.identifier.urihttps://ir.bellsuniversity.edu.ng/handle/123456789/477
dc.language.isoen
dc.publisherBells University of Technology
dc.rightsAttribution 4.0 Internationalen
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/
dc.subjectLeavened Bread
dc.titleOptimisation of Malting Variables and Yudane Treatment for The Modification of Peral Millet Flour for Bread Application
dc.typeDissertation

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