Production of bread from blends of sorghum flour and gelatinized cassava starch /

(2%), salt (2%) and raw cassava starch to develop a batter.

Bibliographic Details

Main Author:	Hugo, Leda Florinda, 1963-
Format:	Thesis eBook
Language:	English
Published:	[Place of publication not identified] : [publisher not identified] ; 1994.
Subjects:	Major food science and technology.
Online Access:	Link to OAKTrust copy