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The Effect of Moringa oleifera 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 Moringa oleifera leaf powder (MOLP), could contribute significantly to addressing under nutrition, especially protein and mineral deficiencies, which are particularly prevalent among a large proportion...

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Vydáno v:Foods
Hlavní autoři: Govender, Laurencia, Siwela, Muthulisi
Médium: Artigo
Jazyk:Inglês
Vydáno: MDPI 2020
Témata:
On-line přístup:https://ncbi.nlm.nih.gov/pmc/articles/PMC7765909/
https://ncbi.nlm.nih.gov/pubmed/33371222
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3390/foods9121910
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