Blends of Wheat, Mango Kernel and Orange Pomace Flours: Chemical and Functional Properties
R. I. Vihishima, M. I. Yusufu & C. A. Adah · Asian Food Science Journal · 2024
The study set out to produce composite flour from wheat, mango kernel and orange pomace. Mango kernel and orange pomace were processed into flours and mixed with wheat flour at different proportions of WF:MKF:OPF as follows (100:0:0-A, 60:10:30-B, 60:20:20-C, 60:30:10-D, 60:40:0-...
Open access
Research Article
10.9734/afsj/2024/v23i2696