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Article Title
Functional and Physicochemical Properties of Bread Produced from Composite Flour of Wheat, Soybean and Moringa Leaf
Authored by
Tersoo Stephen Ichol
Center for Food Technology and Research, Benue State University Makurdi, Nigeria and Department of Chemistry, Benue State University Makurdi, Nigeria.
Mike Ojotu Eke
Center for Food Technology and Research, Benue State University Makurdi, Nigeria and Department of Food Science and Technology, College of Food Technology and Human Ecology, Federal University of Agriculture Makurdi, Nigeria.
Dinnah Ahure
Center for Food Technology and Research, Benue State University Makurdi, Nigeria and Department of Food Science and Technology, College of Food Technology and Human Ecology, Federal University of Agriculture Makurdi, Nigeria.
DOI or Article Link
https://www.journalajfrn.com/index.php/AJFRN/article/view/185