Physico-Chemical Properties of Corn Bread Fortified with Moringa Leaves (Moringa oleifera) Flour

This study aimed to examine the effect of Moringa leaf flour concentration on the physical and chemical properties and level of preference of Moringa corn bread. The study was conducted with variations of Moringa leaf flour concentration (TK): TK1 = 1%; TK2 = 3%; TK3 = 5%; TK4 = 7%. Parameters to be...

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Bibliographic Details

Published in:	Jurnal Teknik Pertanian Lampung
Main Authors:	Maria Susana Medho, Endeyani V. Mohamad
Format:	Article
Language:	Indonesian
Published:	Jurusan Teknik Pertanian Universitas Lampung 2022-03-01
Subjects:	physical chemical bread corn moringa
Online Access:	https://jurnal.fp.unila.ac.id/index.php/JTP/article/view/5650