Nutritional and sensory quality evaluation of sponge cake prepared by incorporation of high dietary fiber containing mango (Mangifera indicavar. Chokanan) pulp and peel flours-Reference-Cited by-同舟云学术

Nutritional and sensory quality evaluation of sponge cake prepared by incorporation of high dietary fiber containing mango (Mangifera indicavar. Chokanan) pulp and peel flours

Published:2011-05-03 Issue:6 Volume:62 Page:559-567
ISSN:0963-7486
Container-title:International Journal of Food Sciences and Nutrition
language:en
Short-container-title:International Journal of Food Sciences and Nutrition

Author:

Noor Aziah A. A.,Lee Min W.,Bhat Rajeev

Publisher

Informa UK Limited

Subject

Food Science

Link

http://www.tandfonline.com/doi/pdf/10.3109/09637486.2011.562883

Reference33 articles.

1. Valuable components of raw and ripe peels from two Indian mango varieties

2. Improvement of dietary fiber content and antioxidant properties in soft dough biscuits with the incorporation of mango peel powder

3. Mango peel powder: A potential source of antioxidant and dietary fiber in macaroni preparations

4. Rapid enzymic assay of insoluble and soluble dietary fiber

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