Discussion: Scholarly discussion on any scientific article is very important for the advancement of science. We strongly suggest all readers and authors to participate in such activities. Comment posting facility is available at the end of this page. Comment should meet the minimum standard of scientific discussion. Personal communication, personal attack, abusive language, etc are not allowed and comments will be moderated.
Article Title
Comparative Study on the Proximate Evaluation and Sensory Properties of Bread Produced from Wheat, Acha and Date Fruit Composite Flour with White Bread
Authored by
Esther Onoriode Ijemi
Department of Food Science and Technology, Federal University of Agriculture, Makurdi, Benue State, Nigeria.
Vivian Nzube Anadi
Department of Food Science and Technology, Federal University of Agriculture, Makurdi, Benue State, Nigeria and Department of Home Economics, Federal College of Education Odugbo, Benue State, Nigeria.
Peter Abeungmoh
Department of Food Science and Technology, Federal University of Agriculture, Makurdi, Benue State, Nigeria and Department of Chemistry, Faculty of Science, Benue State University/Centre for Food Technology and Research, Makurdi, Nigeria.
Ladi Gusar Sabo
Department of Food Science and Technology, Federal University of Agriculture, Makurdi, Benue State, Nigeria and Department of Home Economics, Federal College of Education Odugbo, Benue State, Nigeria.