Evaluation Of Burger Breads From Blend Of Wheat (Triticum Aestivum), Soybean (Glycine Max) And Watermelon (Citrillus Lanatus) Rind Flour.
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ABSTRACT
The physicochemical and sensory evaluation of the burger breads produced from the composite flour of wheat, full fat soy and watermelon rind was determined. Six burger bread samples were produced from the proportion of wheat! full fat! watermelon rind composite flours as 80%:15%:5% (100), 70%:20%:10% (101), 60%:25%:15% (102), 50%:30%:20% (103, 90%:0%:10% (104) and 100% wheat was the control sample (105). The protein content, crude fibre, moisture, fat and ash contents of the composite breads increased significantly (p
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APA
UGOCHUKWU, D. P. (2021). Evaluation Of Burger Breads From Blend Of Wheat (Triticum Aestivum), Soybean (Glycine Max) And Watermelon (Citrillus Lanatus) Rind Flour.. Michael Okpara University of Agriculture. Retrieved June 8, 2026, from http://repository.mouau.edu.ng/works/evaluation-of-burger-breads-from-blend-of-wheat-triticum-aestivum-soybean-glycine-max-and-watermelon-citrillus-lanatus-rind-flour-7-2
MLA
UGOCHUKWU, DIM PETER. "Evaluation Of Burger Breads From Blend Of Wheat (Triticum Aestivum), Soybean (Glycine Max) And Watermelon (Citrillus Lanatus) Rind Flour.." Michael Okpara University of Agriculture, 26 Nov. 2021, http://repository.mouau.edu.ng/works/evaluation-of-burger-breads-from-blend-of-wheat-triticum-aestivum-soybean-glycine-max-and-watermelon-citrillus-lanatus-rind-flour-7-2. Accessed June 8, 2026.
Chicago
UGOCHUKWU, DIM PETER. "Evaluation Of Burger Breads From Blend Of Wheat (Triticum Aestivum), Soybean (Glycine Max) And Watermelon (Citrillus Lanatus) Rind Flour.." Michael Okpara University of Agriculture (2021). Accessed June 8, 2026. http://repository.mouau.edu.ng/works/evaluation-of-burger-breads-from-blend-of-wheat-triticum-aestivum-soybean-glycine-max-and-watermelon-citrillus-lanatus-rind-flour-7-2