Fortification of moringa leaves (Moringa oleifera) and seaweed (Eucheuma cottonii) on the quality of Mocafsorgum dried noodles
Mocaf-sorghum noodles have low nutritional content so it is necessary to add food ingredients to produce noodles with high nutritional value. The aim of this study was to evaluate the effect of the various concentration of moringa flour and seaweed flour on the nutritional value of mocaf-sorghum dri...
| Auteurs principaux: | , , |
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| Format: | Article |
| Langue: | English |
| Publié: |
EDP Sciences
2024-01-01
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| Collection: | BIO Web of Conferences |
| Accès en ligne: | https://www.bio-conferences.org/articles/bioconf/pdf/2024/18/bioconf_icafes2024_02020.pdf |