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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Detalles Bibliográficos
Autores principales: Govender, Laurencia, Siwela, Muthulisi
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2020
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7765909/
https://www.ncbi.nlm.nih.gov/pubmed/33371222
http://dx.doi.org/10.3390/foods9121910

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7765909/
https://www.ncbi.nlm.nih.gov/pubmed/33371222
http://dx.doi.org/10.3390/foods9121910

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