Physico-Chemical Properties Of Sponge Cake Made From Wheat Flour Incorporated With Mango (Mangifera Indica Var. Chokanan) Pulp And Peel Flour

The objective of this research was to determine the physico-chemical, nutritional and organoleptic attributes of sponge cake by partial substitution of wheat flour with mango pulp and peel flour (MPuF and MPeF, respectively) at different levels (control, 5, 10, 20 and 30%). In the present study, the...

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Bibliographic Details
Main Author:	Wong, Lee Min
Format:	Thesis
Language:	English
Published:	2012
Subjects:	T1-995 Technology(General)
Online Access:	http://eprints.usm.my/42843/
Abstract	Abstract here

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