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...

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Библиографические подробности

Главный автор:	Satinitigan, Shaina T. (Автор)
Другие авторы:	Peralta, Justin Godfrey B. (thesis adviser.)
Формат:	Диссертация
Язык:	English
Опубликовано:	Quezon City College of Home Economics, University of the Philippines Diliman [2023]
Предметы:	Flour. Flour industry > Philippines.
Online-ссылка:	Available for University of the Philippines Diliman via Digital Archives. Click here to access