Utilization of Mango (Mangifera indica L. c.v. Carabao) kernel flour as wheat flour substitute for cake formulation

Utilization of Mango (Mangifera indica L. c.v. Carabao) kernel flour as wheat flour substitute for cake formulation

This study aimed to utilize mango (variety: Carabao) kernel flour as a wheat flour substitute for cake formulation to help resolve environmental concerns on mango processing byproducts and meet the increasing demand for flour for bakery products. Mango kernel flour (MKF) was produced through sun eva...

詳細記述

書誌詳細
第一著者: Satinitigan, Shaina T. (著者)
その他の著者: Peralta, Justin Godfrey B. (thesis adviser.)
フォーマット: 学位論文
言語:English
出版事項: Quezon City College of Home Economics, University of the Philippines Diliman [2023]
主題:
Flour.
Flour industry > Philippines.
オンライン･アクセス:Available for University of the Philippines Diliman via Digital Archives. Click here to access