Work

Functional and Physicochemical Properties of Bread Produced from Composite Flour of Wheat, Soybean and Moringa Leaf

Year: 2024

Type: article

Source: HAL (Le Centre pour la Communication Scientifique Directe)

Authors: Ichol, Tersoo Stephen, Eke, Mike Ojotu, Ahure, Dinnah

Institutions: Benue State University, Joseph Sarwuan Tarka University Makurdi

Language: English

Topic: Food composition and properties

Subfield: Nutrition and Dietetics

Field: Nursing

Domain: Health Sciences

SDG: Zero hunger

Open Access status: closed

OpenAlex ID: W7056834481

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