Work

Nutritional evaluation of fortified bread from soy-cheese, pineapple and wheat blends

Year: 2025

Type: article

Source: Springer Link (Chiba Institute of Technology)

DOI: 10.1051/bioconf/202518701005/pdf

Authors: Folake Idowu-Adebayo, Mercellina Adetutu Oyelade, Kunle Oni

Language: English

Topic: Food and Agricultural Sciences

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

SDGs: Zero hunger, Good health and well-being

Open Access status: closed

OpenAlex ID: W7127184166

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