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International Journal of Food Science
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International Journal of Food Science
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2013
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Article
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Fig 4
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Research Article
Effect of Cassava Flour Characteristics on Properties of Cassava-Wheat-Maize Composite Bread Types
Figure 4
Composite bread made with 40% cassava flour and 3% of HM-pectin. Crust colour (a) and crumb structure (b).
(a)
(b)