Stella W. Ndung`u
Kenya Industrial Research and Development Institute, P.O. Box 30650-00100, Nairobi, Kenya
LiveDNA: 254.31356
Christina A. Otieno
Moi University, P.O. Box 4606-30100, Eldoret
Calvin Onyango
Kenya Industrial Research and Development Institute, P.O. Box 30650-00100, Nairobi, Kenya
Fredrick Musieba
Kenya Industrial Research and Development Institute, P.O. Box 30650-00100, Nairobi, Kenya
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How to cite this article
Stella W. Ndung`u, Christina A. Otieno, Calvin Onyango and Fredrick Musieba, 2015. Nutritional Composition, Physical Qualities and Sensory Evaluation of Wheat Bread Supplemented with Oyster Mushroom. American Journal of Food Technology, 10: 279-288.
DOI: 10.3923/ajft.2015.279.288
URL: https://scialert.net/abstract/?doi=ajft.2015.279.288
DOI: 10.3923/ajft.2015.279.288
URL: https://scialert.net/abstract/?doi=ajft.2015.279.288