African Journal of
Food Science

  • Abbreviation: Afr. J. Food Sci.
  • Language: English
  • ISSN: 1996-0794
  • DOI: 10.5897/AJFS
  • Start Year: 2007
  • Published Articles: 986

Full Length Research Paper

Consumers’ acceptance of composite cassava-maize-wheat breads using baking improvers

Maria Eduardo
  • Maria Eduardo
  • 1. Departamento de Engenharia Química, Faculdade de Engenharia, Universidade Eduardo Mondlane, Maputo, Moçambique; 2. Department of Chemical and Biological Engineering/Food Science, Chalmers University of Technology, Gothenburg, Sweden.
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Ulf Svanberg*
  • Ulf Svanberg*
  • Department of Chemical and Biological Engineering/Food Science, Chalmers University of Technology, Gothenburg, Sweden
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Lilia Ahrné
  • Lilia Ahrné
  • 2. Department of Chemical and Biological Engineering/Food Science, Chalmers University of Technology, Gothenburg, Sweden; 3. SIK, The Swedish Institute for Food and Biotechnology, Gothenburg, Sweden.
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Alamu, E. Oladeji
  • Alamu, E. Oladeji
  • International Institute of Tropical Agriculture, Ibadan, Oyo State, Nigeria
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Maziya-Dixon, Bussie*
  • Maziya-Dixon, Bussie*
  • International Institute of Tropical Agriculture, Ibadan, Oyo State, Nigeria
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Okonkwo, C. Christian
  • Okonkwo, C. Christian
  • International Fertilizer Development, Centre, Nigeria
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Asiedu Roberts
  • Asiedu Roberts
  • International Institute of Tropical Agriculture, Ibadan, Oyo State, Nigeria
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  •  Received: 22 May 2014
  •  Accepted: 20 June 2014
  •  Published: 31 July 2014

How to cite this article

APA /
Eduardo, M., Svanberg, U., & Ahrné, L. (2014). Consumers’ acceptance of composite cassava-maize-wheat breads using baking improvers. African Journal of Food Science, 8(7), 390-401.
Chicago /
Maria Eduardo, Ulf Svanberg and Lilia Ahrn&e,. "Consumers’ acceptance of composite cassava-maize-wheat breads using baking improvers." African Journal of Food Science 8, no. 7 (2014): 390-401.
MLA /
Maria Eduardo, et al. "Consumers’ acceptance of composite cassava-maize-wheat breads using baking improvers." African Journal of Food Science 8.7 (2014): 390-401.
DOI /
https://doi.org/10.5897/AJFS2014.1179
URL /
https://academicjournals.org/journal/AJFS/article-abstract/B109C0446554

Copyright © 2025 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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