Quality characteristics of bread and cookies enriched with debittered Moringa oleifera seed flour

International Journal of Food Sciences and Nutrition

Volumn 62, Issue 2, 2011, Pages 185-194

  Ogunsina, B S ^a   Radha, C ^a   Indrani, D ^a  

^a CENTRAL FOOD TECHNOLOGICAL RESEARCH INSTITUTE   (India)

Author keywords

Bread; Cookies; Debittered moringa seeds; Rheological; Sensory and nutritional properties

Indexed keywords

ARTICLE; BREAD; CHEMISTRY; FLOUR; MORINGA OLEIFERA; PLANT SEED; PRENATAL DEVELOPMENT; VISCOSITY;

BREAD; FLOUR; MORINGA OLEIFERA; SEEDS; VISCOSITY;

MORINGA; MORINGA OLEIFERA; TRITICUM AESTIVUM;

EID: 79551474537     PISSN: 09637486     EISSN: 14653478     Source Type: Journal    
DOI: 10.3109/09637486.2010.526928     Document Type: Article

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