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...
| المؤلف الرئيسي: | |
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| مؤلفون آخرون: | |
| التنسيق: | أطروحة |
| اللغة: | English |
| منشور في: |
Quezon City
College of Home Economics, University of the Philippines Diliman
[2023]
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| الموضوعات: | |
| الوصول للمادة أونلاين: | Available for University of the Philippines Diliman via Digital Archives. Click here to access |