00895nam a2200157Ia 4500 20260716043002.0 08.06.04 G662 Gordon, Esme M Preliminary study of plantain-wheat composite flour and its baking performance in baked products Rev. 2nd ed. Institute of Applied Science and Technology TurkeyenGY 1986 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 M G662 38230 38230