Nutritional Evaluation of Cookies Enriched with Different Blends of Spirulina platensis and Moringa oleifera Leaves Powder
Cookies were produced from wheat flour with partial replacement with a combination of dried spirulina biomass and moringa leaves powder at different concentrations T1 (95:2:3), T2 (90:4:6) and T3 (85:6:9), respectively. 100% wheat flour cookies were used as the control sample. Quality characteristic...
Gorde:
| Egile Nagusiak: | , |
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| Formatua: | Artigo |
| Hizkuntza: | Árabe |
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Mansoura University, Faculty of Agriculture
2019-03-01
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| Saila: | Journal of Food and Dairy Sciences |
| Gaiak: | |
| Sarrera elektronikoa: | https://jfds.journals.ekb.eg/article_36154_dcfa4f81788d200a282dc8379e2dbb31.pdf |
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