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Physico-Chemical and Sensory Properties of Breads Produced from Wheat and Fermented Yam Composite Flour Fortified with Moringa Leaves Powder
by Aude-Mélissa Kokoh, Eric Elleingand and Ernest Koffi
Journal of Food and Nutrition Research. 2019, 7(11), 772-777. DOI: 10.12691/jfnr-7-11-3
Pub. Date: November 11, 2019Views: 811Downloads: 584
composite bread yam moringa leaves powder physical properties sensory properties
Abstract Full Text PDF (171 KB) Full Text HTML Full Text ePUB (318 KB)
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