00842nam a2200133Ia 450000500170000008000180001710000190003524501010005425000170015526000660017230000210023852004300025958300190068920260716043002.0  a08.06.04 G662  aGordon, Esme M  aPreliminary study of plantain-wheat composite flour and its baking performance in baked products  aRev. 2nd ed.  bInstitute of Applied Science and TechnologyaTurkeyenGYc1986  a26 leaves : ill.  aDiscusses 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.  c3/7/00kM2LMGR