Cassava in the production of bread and bakery products

A significant proportion of wheat flour can be replaced by cassava flour in the making of bread with little changes in the quality of bread. This paper shows that it is possible to make bread without using wheat flour. Soybean flour can also be mixed with cassava flour to increase the protein conten...

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Bibliographic Details

Main Authors:	Omoaka, P., Bokanga, M.
Format:	Conference Paper
Language:	Inglés Francés
Published:	1994
Subjects:	cassava flours bakery products wheat flour cassava starch
Online Access:	https://hdl.handle.net/10568/97317