Effect of temperature on the moisture sorption isotherm of a biscuit containing processed mango (Mangifera indica) kernel flour
Author:
Publisher
Elsevier BV
Subject
Food Science
Reference12 articles.
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3. Mango (Mangifera indica) kernel: chromatographic analysis of the tannin, and stability study of the associated polyphenol oxidase activity;Arogba;Journal of Food Composition and Analysis,2000
4. The performance of processed mango (Mangifera indica) kernel flour in a model food system;Arogba;Bioresource Technology,1999
5. Studies on kolanut and cashew kernels: moisture adsorption isotherm proximate composition and functional properties;Arogba;Food Chemistry,1999
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