Gordon, Esme M creator text TurkeyenGY Institute of Applied Science and Technology 1986 Rev. 2nd ed. monographic 26 leaves : ill. 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. 3/7/00 M2LMGR 08.06.04 G662