Browsing School of Food Technology, Nutrition and Bioengeneering (SFTNB) Collection by Title "Nutritional composition and sensoric acceptability of wheat bread supplemented with soybean flour, maize bran and maize germ"

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Nutritional composition and sensoric acceptability of wheat bread supplemented with soybean flour, maize bran and maize germ

Byamukama, Julius (Makerere University, 2019-10)

Bread consumption and other bakery products such as cookies and cakes prepared from solely wheat flour have remained popular in Uganda. The low protein and fibre content of wheat flour and its associated high cost are ...