Physico-Chemical Properties of Corn Bread Fortified with Moringa Leaves (Moringa oleifera) Flour
This study aimed to examine the effect of Moringa leaf flour concentration on the physical and chemical properties and level of preference of Moringa corn bread. The study was conducted with variations of Moringa leaf flour concentration (TK): TK1 = 1%; TK2 = 3%; TK3 = 5%; TK4 = 7%. Parameters to be...
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| 主要な著者: | , |
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| フォーマット: | Artigo |
| 言語: | Indonésio |
| 出版事項: |
Jurusan Teknik Pertanian Universitas Lampung
2022-03-01
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| シリーズ: | Jurnal Teknik Pertanian Lampung |
| 主題: | |
| オンライン･アクセス: | https://jurnal.fp.unila.ac.id/index.php/JTP/article/view/5650 |
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