Proximate Composition, Antidiabetic and Hypolipidemic Activity of Bread Produced from Wheat–Sorghum Base Supplemented with Mung Bean Malt and Carrot Flour-Reference-Cited by-同舟云学术

Proximate Composition, Antidiabetic and Hypolipidemic Activity of Bread Produced from Wheat–Sorghum Base Supplemented with Mung Bean Malt and Carrot Flour

Published:2022-08-01 Issue:8 Volume:25 Page:863-868
ISSN:1096-620X
Container-title:Journal of Medicinal Food
language:en
Short-container-title:Journal of Medicinal Food

Author:

Onwurafor Eucharia¹,Uzodinma Eunice²,Aronu Chinwe³,Nweze Blessing²,Ogbonnia Nkechi²

Affiliation:

1. Department of Food Science and Technology/Centre for Entrepreneurship and Development Research, University of Nigeria, Nsukka, Nigeria.

2. Department of Food Science and Technology, University of Nigeria, Nsukka, Nigeria.

3. Department of Animal Health and Production, Faculty of Veterinary Science, University of Nigeria, Nsukka, Nigeria.

Publisher

Mary Ann Liebert Inc

Subject

Nutrition and Dietetics,Medicine (miscellaneous)

Link

https://www.liebertpub.com/doi/pdf/10.1089/jmf.2021.0148

Reference28 articles.

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2. 2. Farmer FM: The Boston Cooking-School Cook Book. Little, Brown, and Company, Boston, 2000.

3. Nutritional and Rheological Properties of Sorghum

4. 5. Naveena KV: Quality analysis of savory bread (buns) with respect to moisture content Interdiscip J Appl Med Sci 2014;1:4–10.

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