Optimisation of raw tooke flour, vital gluten and water absorption in tooke/wheat composite bread, using response surface methodology (Part II)

Florence I. Muranga; Martin Mutambuka; Fabian Nabugoomu; M. G. Lindhauer

doi:10.5897/AJFS.9000213

African Journal of
Food Science

Abbreviation: Afr. J. Food Sci.
Language: English
ISSN: 1996-0794
DOI: 10.5897/AJFS
Start Year: 2007
Published Articles: 978

Full Length Research Paper

Optimisation of raw tooke flour, vital gluten and water absorption in tooke/wheat composite bread, using response surface methodology (Part II)

Florence I. Muranga1, 2*, Martin Mutambuka1, Fabian Nabugoomu3 and M. G. Lindhauer4

1Department of Food Science and Technology, Makerere University, Kampala, Uganda, 2Presidential Initiative on Banana Industrial Development (PIBID), Kampala, Uganda. 3Faculty of Science, Uganda Christian University, Mukono, Uganda. 4Federal Institute for Food and Nutrition (Bundesforschungsanstalt für Ernährung und Lebensmittel, BFEL), Detmold, Germany.
Email: [email protected]

Article Number - E53E70D23184
Vol.4(5), pp. 231 - 239 , May 2010
https://doi.org/10.5897/AJFS.9000213

Accepted: 14 April 2010
Published: 31 May 2010

Copyright © 2024 Author(s) retain the copyright of this article.
This article is published under the terms of the Creative Commons Attribution License 4.0.

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African Journal of Food Science

Optimisation of raw tooke flour, vital gluten and water absorption in tooke/wheat composite bread, using response surface methodology (Part II)

Florence I. Muranga1, 2*, Martin Mutambuka1, Fabian Nabugoomu3 and M. G. Lindhauer4

African Journal of
Food Science