Physico-Chemical Properties and Sensory Evaluation of Bread Produced from Wheat, Unripe plantain and Defatted Peanut Composite Flour

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dc.contributor.advisorDr. (mrs) T. A. Onifade
dc.contributor.authorOLUWABUSIYI, Gbemisola Christianah
dc.date.accessioned2026-08-28T14:32:30Z
dc.date.available2026-08-28T14:32:30Z
dc.date.issued2023-08-21
dc.descriptionX,107pages.illustration.;hardback
dc.description.abstractPhysico-Chemical Properties and Sensory Evaluation of Bread Produced from Wheat, Unripe plantain and Defatted Peanut Composite Flour
dc.identifier.urihttps://ir.bellsuniversity.edu.ng/handle/123456789/578
dc.language.isoen
dc.publisherBells University of Technology
dc.rightsAttribution 4.0 Internationalen
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/
dc.subjectWheat Flour
dc.subjectPeanut Flour
dc.titlePhysico-Chemical Properties and Sensory Evaluation of Bread Produced from Wheat, Unripe plantain and Defatted Peanut Composite Flour
dc.typeDissertation

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