Fortification of dough with moringa, coriander, and amaranth improves the nutritional composition, health‐benefiting properties, and sensory attributes of Nigerian wheat bread
Abstract Consumption of bread can be associated with some health issues, which can be improved by fortifying it with plants that are good sources of nutrients and bioactive compounds. This study investigated the effects of fortifying bread with 3 leafy vegetables on the quality of Nigerian wheat bre...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Wiley
2024-01-01
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| Series: | Food Science & Nutrition |
| Subjects: | |
| Online Access: | https://doi.org/10.1002/fsn3.3753 |