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...

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Détails bibliographiques
Auteur principal:	Ch'ng, Weng Kee
Format:	Thèse
Langue:	anglais
Publié:	2011
Sujets:	T1-995 Technology(General)
Accès en ligne:	http://eprints.usm.my/41668/
Abstract	Abstract here

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