From

Physico-Chemical and Sensory Properties of Breads Produced from Wheat and Fermented Yam Composite Flour Fortified with Moringa Leaves Powder

Aude-Mélissa Kokoh, Eric Elleingand, Ernest Koffi

Journal of Food and Nutrition Research. 2019, 7(11), 772-777 doi:10.12691/jfnr-7-11-3