Influence of Partially Substituting Wheat Flour with Tiger Nut Flour on the Physical Properties, Sensory Quality, and Consumer Acceptance of Tea, Sugar, and Butter Bread

<div>Effects of wheat flour (WF) substitution with tiger nut flour (TNF) on crumb hardness of butter bread, tea bread, and sugar bread during storage under ambient temperature (28-32°C).</div>

International Journal of Food Science

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Figure 4

Figure 4: Influence of Partially Substituting Wheat Flour with Tiger Nut Flour on the Physical Properties, Sensory Quality, and Consumer Acceptance of Tea, Sugar, and Butter Bread 

Figure 4 | Influence of Partially Substituting Wheat Flour with Tiger Nut Flour on the Physical Properties, Sensory Quality, and Consumer Acceptance of Tea, Sugar, and Butter Bread 