Nutritional and Sensory Evaluation of Mango Pulp and Milk Powder Incorporated Sponge Cake

@article{Ramya2020NutritionalAS,
  title={Nutritional and Sensory Evaluation of Mango Pulp and Milk Powder Incorporated Sponge Cake},
  author={H. Ramya and S. Anitha},
  journal={International Journal of Current Microbiology and Applied Sciences},
  year={2020},
  volume={9},
  pages={71-79}
}
  • H. Ramya, S. Anitha
  • Published 2020
  • Chemistry
  • International Journal of Current Microbiology and Applied Sciences
  • Mango (Mangifera indica L.) is one of the most important tropical fruits in the world with regard to production and consumers acceptance. Mango is one of the leading fruit crops of our country and considered to be the „King of Fruits.‟ Mangoes are juicy stone fruit (drupe) from numerous species of tropical trees belonging to the flowering plant genus Mangifera, cultivated mostly for their edible fruit. The majority of these species are found in nature as wild mangoes. Mangoes are native to… CONTINUE READING
    1 Citations

    References

    SHOWING 1-10 OF 15 REFERENCES
    Development of fiber enriched bakery products by incorporating fruit pulp waste powder and their acceptability evaluation
    • Int. J. Adv. Res. Biol. Sci
    • 2016
    Nutritional and Sensory Evaluation of Mango Pulp and Milk
    • 2020
    Nutritional and Sensory Evaluation of Mango Pulp and Milk Powder Incorporated Sponge Cake
    • Int.J.Curr.Microbiol.App.Sci
    • 2020
    Development of Biscuit Incorporated with Amla Pomace Powder and Soya Flour
    • Int . J . Advanced and innovative research
    • 2018
    Chemical and sensory quality of cakes formulated with wheat
    • 2012
    Chemical and sensory quality of cakes formulated with wheat , soybeans and cassava flours
    • Indian Journal . L . Sci .
    • 2012
    Nutritional and sensory quality
    • 2011