Effect of samma ( <i>Urtica simensis</i> ) leaves flour fortification on physical quality, nutritional composition, and sensory characteristics of wheat bread-Reference-Cited by-同舟云学术

Effect of samma ( Urtica simensis ) leaves flour fortification on physical quality, nutritional composition, and sensory characteristics of wheat bread

Published:2024-04-10 Issue:1 Volume:10 Page:
ISSN:2331-1932
Container-title:Cogent Food & Agriculture
language:en
Short-container-title:Cogent Food & Agriculture

Author:

Teshome Tiruneh Abebaw¹^ORCID,Mekuria Mengie Getnet²,Ayele Negatu Abebaw³

Affiliation:

1. Department of Food Engineering Program, Bahir Dar Institute of Technology, Bahir Dar, Ethiopia

2. Department of Applied Human Nutrition Program, Bahir Dar Institute of Technology, Bahir Dar, Ethiopia

3. Department of Postharvest Technology Program, Bahir Dar Institute of Technology, Bahir Dar, Ethiopia

Funder

Bahir Dar Food and Nutrition Research Center, Bahir Dar Institute of Technology, Bahir Dar University

Publisher

Informa UK Limited

Link

https://www.tandfonline.com/doi/pdf/10.1080/23311932.2024.2338648

Reference52 articles.

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2. A study on some vitamins and minerals content of wheat flour samples commonly sold within Kano Metropolitant;Abdulkadir A.;International Journal of Science and Research,2014

3. Evaluation of nutritional and functional properties of plantain (Musa paradisiaca L.) and tigernut (Cyperus esculentus L.) flour blends for food formulations

4. Critical levels for soil pH, available P, K, Zn and Mn and maize ear-leaf content of P, Cu and Mn in sedimentary soils of South-Western Nigeria

5. Food to food fortification of breads and biscuits with herbs, spices, millets and oilseeds on bio-accessibility of calcium, iron and zinc and impact of proteins, fat and phenolics