Open AccessDevelopment of High Protein Content Homemade Bread by Nutritional Yeast Fortification for Disadvantaged Communities
Author(s) -
Serere Julien Harusekwi,
Benias C. Nyamunda,
Beaula Mutonhodza
Publication year - 2014
Publication title -
international journal of nutrition and food sciences
Language(s) - English
Resource type - Journals
eISSN - 2327-2716
pISSN - 2327-2694
DOI - 10.11648/j.ijnfs.20140303.20
Subject(s) - fortification , yeast , food science , wheat flour , steamed bread , food fortification , microbiology and biotechnology , biology , medicine , environmental health , biochemistry , population
Accelerating Research
Robert Robinson Avenue,
Oxford Science Park, Oxford
OX4 4GP, United Kingdom
Address
John Eccles HouseRobert Robinson Avenue,
Oxford Science Park, Oxford
OX4 4GP, United Kingdom