Impact of mango kernel flour incorporation on the physicochemical and sensory properties of balady flatbread
Aim: Mango kernel has potential as an alternative flour source to enhance the nutritional value of flatbreads, providing a cost-effective means of promoting healthier foods. This study aimed to determine the effects of mango kernel flour (MKF) incorporation on the physicochemical and sensory propert...
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| Autores principales: | , , |
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| Formato: | Artigo |
| Lenguaje: | Inglês |
| Publicado: |
Open Exploration Publishing Inc.
2026-02-01
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| Colección: | Exploration of Foods and Foodomics |
| Materias: | |
| Acceso en línea: | https://www.explorationpub.com/uploads/Article/A1010113/1010113.pdf |
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