Tables index

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
  • Table 1. Biochemical composition of composite wheat/ yam flours fortified with moringa leaves powder (g/100g)
  • Table 2. Mineral composition of composite wheat/yam flours fortified with moringa leaves powder (mg/100g)
  • Table 3. Biochemical composition of composite wheat/ yam breads fortified with moringa leaves powder (g/100g)
  • Table 4. Mineral composition of composite wheat/yam breads fortified with moringa leaves powder (mg/100g)