Mango (Mangifera indica L.) kernel flour as a potential ingredient in the development of composite flour bread

Indian Journal of Natural Products and Resources

Volumn 5, Issue 1, 2014, Pages 75-82

  Menon, Lakshmi ^a   Dutta Majumdar, Swarnali ^a   Ravi, Usha ^a  

^a MOP Vaishnav College for Women   (India)

Author keywords

Baking loss; Bread; Composite flour; Legume; Mango kernel

Indexed keywords

EID: 84897549230     PISSN: 09760504     EISSN: 09760512     Source Type: Journal    
DOI: None     Document Type: Article

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