Research article · International Journal of Science and Nature

Evaluation of sensory acceptability of bakery products prepared from blended wheat and pumpkin composite flour

J. W. Kiharason, D. K. Isutsa, P. N. Ngoda

• 1 Chuka University, P. O. Box 109-60400, Chuka, P. O. Box 484-60400, Chuka, Kenya