TY  - BOOK
AU  - Gordon, Esme M
TI  - Preliminary study of plantain-wheat composite flour and its baking performance in baked products
PY  - 1986///
CY  - TurkeyenGY
PB  - Institute of Applied Science and Technology
N2  - 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
ER  -