MICROBIOLOGICAL, PROXIMATE ANALYSIS AND SENSORY EVALUATION OF BAKED PRODUCTS FROM BLENDS OF WHEAT-BREADFRUIT FLOURS. 2008. by O.A. Olaoye & A.A. Onilude. African Journal of Food Agriculture, Nutrition and Development (online) 8(2):192-203.

COMPARATIVE DISINTEGRANT ACTIVITIES OF BREADFRUIT STARCH AND OFFICIAL CORN STARCH. 2008. S.A. Adebayo, E. Brown-Myrie & O.A. Itiola. Powder Technology 181:98-103.

COLOUR AND SENSORY CHARACTERISTICS OF FRIED CHIPS FROM THREE BREADFRUIT (ARTOCARPUS ALTILIS) CULTIVARS. 2007. by Keisha T. Roberts, Neela Badrie, and Laura B. Roberts-Nkrumah. Acta Horticulturae 757:225-231.

FORMULATION OF AN INFANT FOOD BASED ON BREADFRUIT (ARTOCARPUS ALTILIS) AND BREADNUT (ARTOCARPUS CAMANSI). 2007. by F.C. Nelson-Quartey, F.K. Amagloh, I.N. Oduro, and W.O. Ellis. Acta Horticulturae 757::215-223.

COMPOSITIONAL CHARACTERISTICS AND SENSORY QUALITY OF BISCUITS, PRAWN CRACKERS AND FRIED CHIPS PRODUCED FROM BREADFRUIT. 2003. by Taiwo O. Omobuwajo. Innovative Food Science and Emerging Technologies 4:219-225

PROPERTIES OF EXTRUDED PRODUCTS FROM BREADFRUIT FLOUR. 2001. by Carmen Nochera & Gary Moore. American Association of Cereal Chemists 45(10):488-490.

Posted in Breadfruit Products on Thursday, July 16th, 2009