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Stinging nettle leaf powder: Functional, nutritional, antinutritional qualities and acceptability of a developed

Sandhya Dhyani1, Rita Singh Raghuvanshi1, Apurva1

  • 1Department of Foods and Nutrition, College of Home Science, G.B. Pant University of Agriculture and Technology, Pantnagar, India.

Journal of the Science of Food and Agriculture
|March 30, 2026
PubMed
Abstract

Keywords:
functional foodmicronutrient fortificationsavoury snacksensory evaluationstinging nettlewild edible plants

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