Comparison of the physico-chemical and functional properties of mango kernel flour with wheat flour and development of mango kernel flour based composite cakes
Mango kernel is generally treated as a waste material, but its flour can be used in many foods as a potential substitute of wheat flour (WF). The aims of this study were to process mango kernel flour (MKF) and to compare its nutritional, functional and physical properties with WF and finally to eval...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2019-12-01
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| Series: | NFS Journal |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2352364619300446 |