Influence of Partially Substituting Wheat Flour with Tiger Nut Flour on the Physical Properties, Sensory Quality, and Consumer Acceptance of Tea, Sugar, and Butter Bread

<div>Cross-sections of butter bread, tea bread, and sugar bread produced by partial substitution of wheat flour with tiger nut flour. Numbers refer to percentage tiger nut flour substitution.</div>

International Journal of Food Science

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Figure 1

Figure 1: Influence of Partially Substituting Wheat Flour with Tiger Nut Flour on the Physical Properties, Sensory Quality, and Consumer Acceptance of Tea, Sugar, and Butter Bread 

Figure 1 | Influence of Partially Substituting Wheat Flour with Tiger Nut Flour on the Physical Properties, Sensory Quality, and Consumer Acceptance of Tea, Sugar, and Butter Bread 