Physico-Chemical Properties Of Sponge Cake Made From Wheat Flour Incorporated With Mango (Mangifera Indica Var. Chokanan) Pulp And Peel Flour
The objective of this research was to determine the physico-chemical, nutritional and organoleptic attributes of sponge cake by partial substitution of wheat flour with mango pulp and peel flour (MPuF and MPeF, respectively) at different levels (control, 5, 10, 20 and 30%). In the present study, the...
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| Format: | Thesis |
| Language: | English |
| Published: |
2012
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| Subjects: | |
| Online Access: | http://eprints.usm.my/42843/1/WONG_LEE_MIN.pdf |
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