INCORPORATION EFFECT OF MANGO (Mangifera indica) KERNEL FLOUR ON THE PHYSICOCHEMICAL, ANTIOXIDANT AND SENSORIAL PROPERTIES OF PASTA | Zendy

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INCORPORATION EFFECT OF MANGO (Mangifera indica) KERNEL FLOUR ON THE PHYSICOCHEMICAL, ANTIOXIDANT AND SENSORIAL PROPERTIES OF PASTA

Author(s) -

YONG PUI YEE,

Nizaha Juhaida Mohamad

Publication year - 2021

Publication title -

universiti malaysia terengganu journal of undergraduate research

Language(s) - English

Resource type - Journals

ISSN - 2637-1138

DOI - 10.46754/umtjur.2021.10.021

Subject(s) - mangifera , food science , antioxidant , kernel (algebra) , chemistry , mathematics , horticulture , biology , organic chemistry , pure mathematics

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