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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.

How to Cite this Article

Udeme Joshua Josiah Ijah, Helen Shnada Auta, Mercy Oluwayemisi Aduloju, and Sesan Abiodun Aransiola, “Microbiological, Nutritional, and Sensory Quality of Bread Produced from Wheat and Potato Flour Blends,” International Journal of Food Science, vol. 2014, Article ID 671701, 6 pages, 2014. https://doi.org/10.1155/2014/671701.