Development of a milk-type beverage using mongo (Phaseolus Aureus Roxb.) flour

Mongo (Phaseolus aureus, Roxb.) flour was used as the raw material to develop a milk-type beverage. The first phase of the study which involved the determination of an acceptable formulation for the beverage resulted as follows: 4% mongo flour, 6% sucrose, 6% butter, 0.1% vanillin, 0.1% carboxymethy...

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Bibliografski detalji

Glavni autor:	Baronia, Esther C.
Daljnji autori:	Magulayan, Virginia B.
Resource Type:	Disertacija
Jezik:	English
Izdano:	1978.
Teme:	Beverages. Mongo flour.