Full Terms & Conditions of access and use can be found at http://www.tandfonline.com/action/journalInformation?journalCode=wcsc20 Journal of Culinary Science & Technology ISSN: 1542-8052 (Print) 1542-8044 (Online) Journal homepage: http://www.tandfonline.com/loi/wcsc20 Flour, dough and bread properties of wheat flour substituted with orange-fleshed sweetpotato flour A. A. Edun, G. O. Olatunde, T. A. Shittu & A. I. Adeogun To cite this article: A. A. Edun, G. O. Olatunde, T. A. Shittu & A. I. Adeogun (2018): Flour, dough and bread properties of wheat flour substituted with orange-fleshed sweetpotato flour, Journal of Culinary Science & Technology, DOI: 10.1080/15428052.2018.1436109 To link to this article: https://doi.org/10.1080/15428052.2018.1436109 Published online: 13 Mar 2018. Submit your article to this journal View related articles View Crossmark data