%0 Journal Article
%A 
%D 2016
%J Journal of Food Technology Research

%@ 2312-3796
%V 3
%N 2
%P 63-71
%T Effect of Temperature and Time on the Physical Properties of Bread Produced from Wheat – Cocoyam Flour Using Response Surface Methodology
%M 10.18488/journal.58/2016.3.2/58.2.63.71
%U http://www.pakinsight.com/archive/58/06-2016/2