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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| Format: | Thesis |
| Language: | English |
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2010
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| Online Access: | http://eprints.usm.my/42018/1/YEE_SIEW_CHUEN_HJ.pdf |