The Effect of <i>Moringa oleifera</i> Leaf Powder on the Physical Quality, Nutritional Composition and Consumer Acceptability of White and Brown Breads

Fortifying popular, relatively affordable, but nutrient-limited staple foods, such as bread, with <i>Moringa oleifera</i> leaf powder (MOLP), could contribute significantly to addressing under nutrition, especially protein and mineral deficiencies, which are particularly prevalent among...

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發表在:	Foods
Main Authors:	Laurencia Govender, Muthulisi Siwela
格式:	Article
語言:	英语
出版:	MDPI AG 2020-12-01
主題:	<i>Moringa oleifera</i> leaf powder (MOLP) bread fortification nutritional composition consumer acceptability
在線閱讀:	https://www.mdpi.com/2304-8158/9/12/1910