Fortification of bread with mango peel and pulp as a source of bioactive compounds: A comparison with plain bread
Author:
Funder
Government of the People's Republic of Bangladesh Ministry of Science and Technology
Publisher
Elsevier BV
Reference40 articles.
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3. Improvement of dietary fiber content and antioxidant properties in soft dough biscuits with the incorporation of mango peel powder;Ajila;Journal of Cereal Science,2008
4. International A: Official methods of analysis of the aoac international; the association;AOAC,2000
5. Effects of mango peel powder on starch digestion and quality characteristics of bread;Chen;International Journal of Biological Macromolecules,2019
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