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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| Format: | Thesis |
| Language: | English |
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1978.
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