Proximate, Chemical and Functional Properties of Wheat, Soy and Moringa Leaf Composite Flours

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ISSN Print: 2156-8553
ISSN Online: 2156-8561
www.scirp.org/journal/as
E-mail: as@scirp.org

"Proximate, Chemical and Functional Properties of Wheat, Soy and Moringa Leaf Composite Flours"
written by Tivde Benedict Verem, Igbabul Bibiana Dooshima, Eke Michael Ojoutu, Oladapo Okanlawon Owolabi, Adetunji Onigbajumo,
published by Agricultural Sciences, Vol.12 No.1, 2021

has been cited by the following article(s):

[1]	Proximate composition and sensory attributes of gluten-free pasta made from jackfruit seeds
	Functional Foods in …, 2023

[2]	Role of consumption of composite flour in management of lifestyle disorders
	Plant Archives, 2021

[3]	FERMENTED MANIOCAN FLOUR (Manihot esculenta. Crantz) ENRICHED WITH MORINGA (Moringa oleifera. Lam) FOR ANIMAL AND HUMAN FEED

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