The Effect of <i>Moringa oleifera</i> Leaf Powder on the Physical Quality, Nutritional Composition and Consumer Acceptability of White and Brown Breads
Fortifying popular, relatively affordable, but nutrient-limited staple foods, such as bread, with <i>Moringa oleifera</i> leaf powder (MOLP), could contribute significantly to addressing under nutrition, especially protein and mineral deficiencies, which are particularly prevalent among a large prop...
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| Autores principales: | , |
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| Formato: | Artigo |
| Lenguaje: | Inglês |
| Publicado: |
MDPI AG
2020-12-01
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| Colección: | Foods |
| Materias: | |
| Acceso en línea: | https://www.mdpi.com/2304-8158/9/12/1910 |
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