Effect of Blend Levels on Composite Bread Prepared From Anchote (<i>Coccinia abyssinica</i>) Starch and Wheat Flour.

Int J Food Sci · 2025 · PMC12310313 · PMID 40741232

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an increasing trendno p-value reported

For calcium, zinc, iron, and sodium, an increasing trend was observed with increasing anchote starch.

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Effect of Blend Levels on Composite Bread Prepared From Anchote (&lt;i&gt;Coccinia abyssinica&lt;/i&gt;) Starch and Wheat Flour.

The sentences

Effect of Blend Levels on Composite Bread Prepared From Anchote (<i>Coccinia abyssinica</i>) Starch and Wheat Flour.