Comparison of the physico-chemical and functional properties of mango kernel flour with wheat flour and development of mango kernel flour based composite cakes

NFS Journal

Volumn 17, Issue , 2019, Pages 1-7

  Das, Pabitra Chandra ^a,d   Khan, Md Junaeid ^b   Rahman, Md Sharifur ^c   Majumder, Sumana ^d   Islam, Md Nazrul ^d  

^a RAJSHAHI UNIVERSITY OF ENGINEERING AND TECHNOLOGY   (Bangladesh)

^b DHAKA UNIVERSITY OF ENGINEERING AND TECHNOLOGY   (Bangladesh)

^c PATUAKHALI SCIENCE AND TECHNOLOGY UNIVERSITY   (Bangladesh)

^d BANGLADESH AGRICULTURAL UNIVERSITY   (Bangladesh)

Author keywords

Chroma meter analysis; Composite cake; Functional properties; Mango kernel flour; Physiochemical properties; Storage stability

Indexed keywords

EID: 85074354633     PISSN: None     EISSN: 23523646     Source Type: Journal    
DOI: 10.1016/j.nfs.2019.10.001     Document Type: Article

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