id	author	title	date	pages	extension	mime	words	sentence	flesch	summary	cache	txt
ajfsoa-189	B. I. O, Ade-Omowaye,; B. A, Akinwande,; I. F, Bolarinwa,; A.O., Adebiyi	A study of the composition, physico-chemical and viscoelastic properties of flour and sensory properties of bread	2017	5	.pdf	application/pdf	3317	209	65	Preparation of the various flours blends Flour blends containing varying proportions of tigernut flour (10 - 50%) together with wheat flour were prepared by mixing required amounts of respective flours. Conclusion Inclusion of tigernut flour in wheat flour at levels of 10 to 50% resulted in notable increase in fibre and ash con- tents while protein content decreased.	cache/ajfsoa-189.pdf	txt/ajfsoa-189.txt