Physico-chemical properties, consumer acceptability, and proximate composition of phytosterol-fortified whole wheat bread
This study aimed to characterize whole wheat bread fortified with phytosterols (2.76% w/w). Specifically, it aimed to determine the physico-chemical properties,consumer acceptability and proximate composition, including moisture, carbohydrate, crude protein, crude fat, and crude fiber contents, of p...
| Auteur principal: | |
|---|---|
| Autres auteurs: | |
| Format: | Thèse |
| Langue: | English |
| Sujets: |