Nutritional Composition and Sensory Acceptability of Stinging Nettle (Urtica simensis) Flour-Supplemented Unleavened Maize (Zea mays L.) Flatbread (Kitta)

In Ethiopia, a few studies had been conducted to improve the nutritional values and sensory acceptability of maize-based flatbread. These studies did not address indigenous edible wild green vegetables like stinging nettle (Urtica simensis). Consequently, there was a scientific report gap on the eff...

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Detalles Bibliográficos
Autores principales: Diddana, Tona Zema, Kelkay, Gezahegn Nigusse, Tescha, Endale Elisho
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Hindawi 2021
Materias:
Research Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8380158/
https://www.ncbi.nlm.nih.gov/pubmed/34426787
http://dx.doi.org/10.1155/2021/6666358

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8380158/
https://www.ncbi.nlm.nih.gov/pubmed/34426787
http://dx.doi.org/10.1155/2021/6666358

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