Evaluation of bread prepared from composite flour of sweet lupine and Bread wheat variety
<p>Sweet lupine is high in protein and dietary fiber. Incorporating sweet lupine flour with wheat produces more nutritious food. In the study the samples sweet lupine and wheat flour were collected from Holeta crop breeding and the bread product were made incorporating the sweet lupine (welela...
Saved in:
Main Authors: | Biadge Kefale (Author), Bethel Yetenayet (Author) |
---|---|
Format: | Book |
Published: |
Journal of Food Science and Nutrition Therapy - Peertechz Publications,
2020-02-26.
|
Subjects: | |
Online Access: | Connect to this object online. |
Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
Similar Items
-
Evaluation of Injera prepared from composite flour of Teff and Barley variety
by: Biadge Kefale
Published: (2020) -
Sweet lupine recipe development and nutritional content of recipe at Holeta, Ethiopia
by: Biadge Kefale, et al.
Published: (2018) -
Pre-extension demonstration of bread wheat (Triticum aestivum. L) varieties at midlands of Guji zone, Southern Oromia, Ethiopia
by: Dembi Korji Basha Kebede, et al.
Published: (2023) -
A Treatise on Bread, and Bread-making
by: Graham, Sylvester, 1794-1851 -
Bread
by: Norris, Charles G. (Charles Gilman), 1881-1945