Physico-chemical characteristics and sensory evaluation of wheat bread partially substituted with sweet potato (Ipomoea batatas L.) flour

dc.contributor.author	Demelash Hailu
dc.contributor.author	Solomon Abera
dc.contributor.author	Nugusse Bussa
dc.date.accessioned	2020-12-05T07:00:48Z
dc.date.available	2020-12-05T07:00:48Z
dc.date.issued	2018
dc.identifier.uri	http://10.140.5.162//handle/123456789/1488
dc.language.iso	en	en_US
dc.subject	Minerals	en_US
dc.subject	Wheat	en_US
dc.subject	Antinutrients	en_US
dc.subject	Composite flour	en_US
dc.subject	Bread	en_US
dc.subject	Sweetpotato	en_US
dc.title	Physico-chemical characteristics and sensory evaluation of wheat bread partially substituted with sweet potato (Ipomoea batatas L.) flour	en_US
dc.type	Article	en_US