Effect of different drying techniques on the physicochemical and nutritional properties of Moringa oleifera leaves powder and their application in bakery product
The study analyzed the influence of drying methods and conditions on the quality of moringa leaves powder (MLP) and determined the optimal MLP to wheat flour ratio for cake development. Cabinet drying temperatures enhanced mass and tapped density but reduced the angle of repose, water retention capa...
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| Asıl Yazarlar: | , , , , , , , , , , , |
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| Materyal Türü: | Artigo |
| Dil: | Inglês |
| Baskı/Yayın Bilgisi: |
Elsevier
2024-12-01
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| Seri Bilgileri: | Applied Food Research |
| Konular: | |
| Online Erişim: | http://www.sciencedirect.com/science/article/pii/S2772502224002099 |
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