Adeboye, A. S; Fayemi, O. E; Bamgbose, A; Adewunmi, A; Sobowale, S. S
(Journal of Food Processing and Preservation, 2017-05-05)
The effect of partial substitution of wheat flour with reduced-fat peanut flour at different levels
(10, 20, 30, 40, and 50%) on physical parameters, proximate composition, sensory profile, and shelf
stability of bread ...