Nutritional and organoleptic evaluation of functional bread prepared from raw and processed defatted...
Nutritional and organoleptic evaluation of functional bread prepared from raw and processed defatted mango kernel flour
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Language
English
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Contents
The current study aims at highlighting potential use of raw and processed defatted mango kernel flour (DMKF) in the preparation of leavened bread. Straight grade flour (SGF) was replaced with DMKF at 0–25% levels. Biochemical composition, anti‐nutritional aspects, and antioxidant potential of DMKF and supplemented bread were investigated. DMKF supp...
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Full title
Nutritional and organoleptic evaluation of functional bread prepared from raw and processed defatted mango kernel flour
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TN_cdi_proquest_miscellaneous_2053894869
Permalink
https://devfeature-collection.sl.nsw.gov.au/record/TN_cdi_proquest_miscellaneous_2053894869
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ISSN
0145-8892
E-ISSN
1745-4549
DOI
10.1111/jfpp.13570
