Physico-Chemical And Sensory Characteristics Of Muffin Substituted With Different Levels Of Mango Pulp Flour

Different levels of green mango pulp flour (5%, 10%, 15% and 20%) were substituted for wheat flour into muffins and evaluated for the physical and sensory properties. Physico-chemical and functional properties of the fresh mango pulp (FMP) and mango pulp flour (MPF) was also investigated. Result...

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Bibliographic Details
Main Author:	Yew , Siew Chuen
Format:	Thesis
Language:	English
Published:	2010
Subjects:	T Technology (General)
Online Access:	http://eprints.usm.my/42018/
Abstract	Abstract here

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