Mango Seed Kernel Fat as a Cocoa Butter Substitute Suitable for the Tropics-Reference-Cited by-同舟云学术

Mango Seed Kernel Fat as a Cocoa Butter Substitute Suitable for the Tropics

Published:2019-05-22 Issue:6 Volume:84 Page:1315-1321
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:Journal of Food Science

Author:

Naeem Adan¹,Shabbir Muhammad A.¹,Khan Moazzam R.¹,Ahmad Naveed¹,Roberts Thomas H.²^ORCID

Affiliation:

1. Natl. Inst. of Food Science and Technology, Faculty of Food, Nutrition and Home SciencesUniv. of Agriculture Univ. Main Rd. Faisalabad 38040 Punjab Pakistan

2. Plant Breeding Inst., Sydney Inst. of AgricultureUniv. of Sydney NSW 2006 Australia

Publisher

Wiley

Subject

Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/1750-3841.14614

Reference40 articles.

1. Egyptian mango by-product 1. Compositional quality of mango seed kernel

2. Tempering behaviour during chocolate manufacture: Effects of varying product matrices

3. Effect of storage temperature on texture, polymorphic structure, bloom formation and sensory attributes of filled dark chocolate

4. Utilization of mango peels and seed kernels powders as sources of phytochemicals in biscuit;Ashoush I. S.;World Journal of Dairy and Food Sciences,2011

5. Oxidative stability of functional phytosterol-enriched dark chocolate

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