2015•Journal of Scientific Research and ReportsOpen access

Physicochemical and Antioxidant Properties of Whole-Wheat Biscuits Incorporated with Moringa oleifera Leaves and Cocoa Powder

Comfort F. Ajibola, Victoria Olubukola Oyerinde, Olakunle Adeniyan

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Available abstract

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Key concepts: Moringa, Antioxidant, Food science, Mathematics, Chemistry, Agronomy, Biology, Organic chemistry

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Physicochemical and Antioxidant Properties of Whole-Wheat Biscuits Incorporated with Moringa oleifera Leaves and Cocoa Powder — Research Paper | ScholarLens

Physicochemical and Antioxidant Properties of Whole-Wheat Biscuits Incorporated with Moringa oleifera Leaves and Cocoa Powder

About this research paper

What this paper is about

Why it matters

Key contribution

Method / approach

Main findings

Limitations

Applications

Available abstract

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