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Journal of Culinary Science & Technology Volume 22, 2024 - Issue 4
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Research Article

Quality Evalution of Bread Produced from Whole Wheat Flour Blended with Watermelon Seed Flour

Olusola Timothy Bolajia Department of Food Technology, Lagos State Polytechnic, Ikorodu, Nigeria
,
Samuel Ayofemi Olalekan Adeyeyeb Department of Food Technology, Hindustan Institute of Technology and Science, Padur, Chennai, IndiaCorrespondence[email protected]
ORCID Iconhttps://orcid.org/0000-0001-7519-4231
ORCID Icon &
Damilola Ogunmuyiwaa Department of Food Technology, Lagos State Polytechnic, Ikorodu, Nigeria
Pages 607-630 | Received 30 Mar 2021, Accepted 17 Apr 2022, Published online: 09 May 2022

Citations (3)

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Read on this site (1)

Muhammad Bilal Sadiq. (2024) Editorial: Underutilized Ingredients in Innovative Food Formulations. Journal of Culinary Science & Technology 22:4, pages 589-593.
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Articles from other publishers (2)

Monika Wójcik, Agata Bieńczak, Paweł Woźniak & Renata Różyło. (2023) Impact of Watermelon Seed Flour on the Physical, Chemical, and Sensory Properties of Low-Carbohydrate, High-Protein Bread. Processes 11:12, pages 3282.
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Samuel Ayofemi Olalekan Adeyeye, Olusola Timothy Bolaji, T.A. Abegunde, Helen O. Emun & Rasheed Adesina Oyenubi. (2022) Quality evaluation and acceptability of cookies produced from wheat ( Triticum aestivum ) flour substituted with avocado puree as fat substitute . Nutrition & Food Science 53:6, pages 929-945.
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