Effect of Hydrocolloids and Emulsifiers on Baking Quality of Composite Cassava-Maize-Wheat Breads

<table>Specific volume increase (%) due to hydrocolloids CMC and pectin at a level of 3% and emulsifier types (DATEM, SSL, and LC) at different levels of addition. The error bars represent the standard deviation.</table>

International Journal of Food Science

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Figure 1

Figure 1: Effect of Hydrocolloids and Emulsifiers on Baking Quality of Composite Cassava-Maize-Wheat Breads 