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...

Descripción completa

Detalles Bibliográficos
Autores principales: Zula, Aemiro Tadesse, Ayele, Dagem Alemayehu, Egigayhu, Woinshet Abera
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Hindawi 2021
Materias:
Research Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8026312/
https://www.ncbi.nlm.nih.gov/pubmed/33860029
http://dx.doi.org/10.1155/2021/6689247

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8026312/
https://www.ncbi.nlm.nih.gov/pubmed/33860029
http://dx.doi.org/10.1155/2021/6689247

Ejemplares similares