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...
Bewaard in:
| Hoofdauteurs: | , , |
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| Formaat: | Artigo |
| Taal: | Inglês |
| Gepubliceerd in: |
Open Exploration Publishing Inc.
2026-02-01
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| Reeks: | Exploration of Foods and Foodomics |
| Onderwerpen: | |
| Online toegang: | https://www.explorationpub.com/uploads/Article/A1010113/1010113.pdf |
| Tags: |
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