Proximate Composition, Antinutritional Content, Microbial Load, and Sensory Acceptability of Noodles Formulated from Moringa (Moringa oleifera) Leaf Powder and Wheat Flour Blend

BACKGROUND: Noodle products are popular throughout the world, and they can be prepared from cereal like wheat, maize, and rice. Nowadays, healthy and nutritious product requirement has been increasing. Thus, research on the nutrition-rich but neglected crop is becoming visible nowadays to ensure glo...

תיאור מלא

שמור ב:
מידע ביבליוגרפי
הוצא לאור ב:Int J Food Sci
Main Authors: Zula, Aemiro Tadesse, Ayele, Dagem Alemayehu, Egigayhu, Woinshet Abera
פורמט: Artigo
שפה:Inglês
יצא לאור: Hindawi 2021
נושאים:
Research Article
גישה מקוונת:https://ncbi.nlm.nih.gov/pmc/articles/PMC8026312/
https://ncbi.nlm.nih.gov/pubmed/33860029
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1155/2021/6689247
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