Development and quality assessment of regular wheat and rice flours incorporated mango flavored breads
Ready-to-eat food products are becoming a necessity. Bread is the most consumed and easily available product used for breakfast in several households. In this study, mango bread was developed by incorporating whole wheat flour into brown rice flour. The mango breads were formulated with different le...
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| Main Authors: | , , , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2024-12-01
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| Series: | Applied Food Research |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2772502224000441 |
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