HIGHLIGHTS
- who: Wely Asmoro Novian and colleagues from the Kabupaten, Central Java, Indonesia Department of Horticulture, Faculty of Agriculture, Kasetsart University at Kamphaeng Saen have published the paper: Addition of Moringa oleifera Lam. Leaves Flour for Increasing the Nutritional Value of Modified Cassava Flour-Based Breakfast Cereal, in the Journal: (JOURNAL)
- what: The addition of MLF in MOCAF flour had the potential to increase the nutritional value of breakfast cereal products.
- how: The results showed that the addition of MLF in MOCAF had the potential to increase the nutritional value of products. The result . . .
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