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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...
| Autores principales: | , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
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Hindawi
2021
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| 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 |