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

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Publication Details

Journal
SPIRE - Sciences Po Institutional REpository
Published
2024-10-07
Primary Topic
Magnetic confinement fusion research
Type
article
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article

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

SPIRE - Sciences Po Institutional REpository
Magnetic confinement fusion research
article

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

article en

Abstract

No abstract available for this paper.
SPIRE - Sciences Po Institutional REpository
Benue State University (NG), Joseph Sarwuan Tarka University Makurdi (NG)
Zero hunger
Openalex Percentile: Top 51%
Magnetic confinement fusion research
OpenAlex
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Functional and Physicochemical Properties of Bread Produced from Composite Flour of Wheat, Soybean and Moringa Leaf · SPIRE - Sciences Po Institutional REpository (2024) | TGRS Research Map | TGRS