QUALITY CHARACTERISTICS OF A MODEL BISCUIT CONTAINING PROCESSED MANGO (MANGIFERA INDICA) KERNEL FLOUR-Reference-Cited by-同舟云学术

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QUALITY CHARACTERISTICS OF A MODEL BISCUIT CONTAINING PROCESSED MANGO (MANGIFERA INDICA) KERNEL FLOUR

Published:2002-07-22 Issue:2 Volume:5 Page:249-260
ISSN:1094-2912
Container-title:International Journal of Food Properties
language:en
Short-container-title:International Journal of Food Properties

Author:

Arogba Sunday S.

Publisher

Informa UK Limited

Subject

Food Science

Link

http://www.tandfonline.com/doi/pdf/10.1081/JFP-120005783

Reference27 articles.

1. The performance of processed mango (Mangifera indica) kernel flour in a model food system

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1. Fruit Peel Waste Valorization Through Its Biosorptive Nature;Practice, Progress, and Proficiency in Sustainability;2024-08-02

2. Enhancing the Economic Viability of Anaerobic Digestion by Exploiting the Whole Biomass of Mango Waste and Its Residues after Digestion;Energies;2020-12-17

3. A Review on the Production of Thermo-Plastic Starch From the Wastes of Starchy Fruits and Vegetables;Reference Module in Materials Science and Materials Engineering;2020

4. Effect of glass transition on the hardness of a thermally compressed soup solid;Journal of Food Engineering;2019-04

5. Valorisation of Mango Peels: Extraction of Pectin and Antioxidant and Antifungal Polyphenols;Waste and Biomass Valorization;2018-08-25

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