Improving the quality characteristics of low fat toffee by using mango kernel fat, pectin, and high‐speed homogenizer
Author:
Affiliation:
1. Department of Food Technology Food Industries and Nutrition Institute, National Research Centre Giza Egypt
2. Oils and Fats Research Department Food Technology Research Institute, Agricultural Research Center Giza Egypt
Publisher
Hindawi Limited
Subject
General Chemical Engineering,General Chemistry,Food Science
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpp.17235
Reference55 articles.
1. Functional and antioxidant properties of protein-based films incorporated with mango kernel extract for active packaging
2. Mangifera sylvatica (Wild Mango): A new cocoa butter alternative
3. Formulation and quality evaluation of instant mango drink powder
4. Comparative Study of Vegetable Oils Oxidative Stability using DSC and Rancimat Methods
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