The Effect of <i>Moringa oleifera</i> Leaf Powder on the Physical Quality, Nutritional Composition and Consumer Acceptability of White and Brown Breads.

Foods · 2020 · PMC7765909 · PMID 33371222

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slightly significantno p-value reported

There was a slightly significant increase in the total mineral content when 5% MOLP was added to brown bread, and there was a significant increase in brown bread with 10% MOLP ( p < 0.05).

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