Quality Attributes Of Bread Using Mango (Mangifera Indica) Peel Flour
The objective of this research was to evaluate the physical, nutritional and sensory attributes of composite flour breads. Substitutions of white bread flour with mango peel flour (MPF) were carried out at 5 %, 10 % and 15 % levels. Physico-chemical and functional properties of both fresh mango peel...
| 第一著者: | |
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| フォーマット: | 学位論文 |
| 言語: | 英語 |
| 出版事項: |
2011
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| 主題: | |
| オンライン･アクセス: | http://eprints.usm.my/41668/ |
| Abstract | Abstract here |