Mango pulp fibre waste: characterization and utilization as a bakery product ingredient

Journal of Food Measurement and Characterization

Volumn 9, Issue 3, 2015, Pages 382-388

  Sudha, M L ^a   Indumathi, K ^a   Sumanth, M S ^a   Rajarathnam, S ^a   Shashirekha, M N ^a  

^a CENTRAL FOOD TECHNOLOGICAL RESEARCH INSTITUTE   (India)

Author keywords

Carotenoids; Chemical composition; Dietary fibre; Mango pulp fiber; Muffins; Phenolics

Indexed keywords

BAKERY PRODUCTS; FLAVONOIDS; FRUITS; PIGMENTS;

CAROTENOIDS; CHEMICAL COMPOSITIONS; DIETARY FIBRE; MANGO PULPS; MUFFINS; PHENOLICS;

FIBERS;

EID: 84938975238     PISSN: 21934126     EISSN: 21934134     Source Type: Journal    
DOI: 10.1007/s11694-015-9246-3     Document Type: Article

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