id	author	title	date	pages	extension	mime	words	sentence	flesch	summary	cache	txt
azojete-267	Okoko, J. U. ; Alonge, A. F. ; Ngoddy, P. O. 	A review of rheological properties of high quality cassava flour (HQCF) composites.	2018	11	.pdf	application/pdf	5686	324	55	Several researchers have developed a range of breads using cassava flour whose properties are akin to those of wheat flour breads. Onyango et al. (2011), however, is optimistic that in Africa and Latin America, cassava flour possesses an abundant potential as a substitute for wheat flour in bread making; the consistency, which is an offshoot of rheological properties, in flour quality being a foremost challenge, nevertheless (Hershey et al., 2000).	cache/azojete-267.pdf	txt/azojete-267.txt