Gordon, Esme M <br/><br/>
Preliminary study of plantain-wheat composite flour and its baking performance in baked products 

 - Rev. 2nd ed. 
 - TurkeyenGY  Institute of Applied Science and Technology  1986 
 - 26 leaves : ill. 
<br/><br/> Discusses use of flour blends of plantain-wheat flour for the making of bread, cakes, biscuits, pastry, and roti.  Evaluates baking performance of each blend; investigates shelf life of the baked products and determines potential acceptance of the products by consumers.  Determines approximate protein content of flour blends and their products and makes recommendations relating to basic formulations of the baked products. 
<br/><br/><label>Universal Decimal Class. No.: </label>08.06.04 G662