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Journal of Food Quality
Volume 2017, Article ID 9536716, 7 pages
https://doi.org/10.1155/2017/9536716
Research Article

Chemical Composition and Quality Characteristics of Wheat Bread Supplemented with Leafy Vegetable Powders

1Department of Food Science and Technology, Obafemi Awolowo University, Ile-Ife, Nigeria
2Department of Soil Science and Land Resources Management, Obafemi Awolowo University, Ile-Ife, Nigeria
3Department of Agronomy, Osun State University, Osogbo, Nigeria

Correspondence should be addressed to T. V. Odunlade; moc.liamg@edalnudov

Received 21 July 2017; Accepted 8 October 2017; Published 30 October 2017

Academic Editor: Susana Fiszman

Copyright © 2017 T. V. Odunlade 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

T. V. Odunlade, A. A. Famuwagun, K. A. Taiwo, S. O. Gbadamosi, D. J. Oyedele, and O. C. Adebooye, “Chemical Composition and Quality Characteristics of Wheat Bread Supplemented with Leafy Vegetable Powders,” Journal of Food Quality, vol. 2017, Article ID 9536716, 7 pages, 2017. https://doi.org/10.1155/2017/9536716.