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International Journal of Food Science
Volume 2014, Article ID 671701, 6 pages
http://dx.doi.org/10.1155/2014/671701
Research Article

Microbiological, Nutritional, and Sensory Quality of Bread Produced from Wheat and Potato Flour Blends

Department of Microbiology, Federal University of Technology, P.O. Box 65, Minna 920281, Nigeria

Received 15 May 2014; Accepted 22 July 2014; Published 11 August 2014

Academic Editor: Françoise Nau

Copyright © 2014 Udeme Joshua Josiah Ijah et al. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

Citations to this Article [14 citations]

The following is the list of published articles that have cited the current article.

  • Ishfaq Ahmed, Ihsan Mabood Qazi, and Suraiya Jamal, “Quality evaluation of noodles prepared from blending of broken rice and wheat flour,” Starch - Stärke, 2015. View at Publisher · View at Google Scholar
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  • Fan-Kui Zeng, Gang Liu, Gang Lin, Hui Yu, Guo-Qiang Gao, and Guo-Hong Wen, “Analysis of the Rheological Properties of Raw Dehydrated Potato Flour by Mixolab,” Modern Food Science and Technology, vol. 33, no. 3, pp. 146–170, 2017. View at Publisher · View at Google Scholar
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  • Fan-kui Zeng, Hong Liu, Hui Yu, Jin-chun Cheng, Guo-qiang Gao, Yan Shang, and Gang Liu, “Effect of Potato Flour on the Rheological Properties of Dough and the Volatile Aroma Components of Bread,” American Journal of Potato Research, 2018. View at Publisher · View at Google Scholar
  • Michael Wandayi Okoth, Joshua Ombaka Owade, and George Ooko Abong, “Production, utilization and nutritional benefits of orangfleshed sweetpotato (OFSP) puree bread: A review,” Current Research in Nutrition and Food Science, vol. 6, no. 3, pp. 644–655, 2018. View at Publisher · View at Google Scholar
  • S. Priya, A. Mangala Gowri, and V. Perasiriyan, “Herbal fortification and sensory evaluation in bread,” Food Science Research Journal, vol. 9, no. 2, pp. 285–288, 2018. View at Publisher · View at Google Scholar
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  • Alfio Spina, Selina Brighina, Serena Muccilli, Agata Mazzaglia, Simona Fabroni, Biagio Fallico, Paolo Rapisarda, and Elena Arena, “Wholegrain Durum Wheat Bread Fortified With Citrus Fibers: Evaluation of Quality Parameters During Long Storage,” Frontiers in Nutrition, vol. 6, 2019. View at Publisher · View at Google Scholar
  • Hyeji Lim, Sujin Oh, and Misook Kim, “ Effects of Bacillus subtilis and Leuconostoc mesenteroides on the Quality Characteristics of Potato Garaetteok ,” Journal of Food Quality, vol. 2019, pp. 1–9, 2019. View at Publisher · View at Google Scholar