Composition and Functional Effect of Mango (Mangifera indica L.) Almond Flours on Wheat Dough Rheology

Composition and technofunctional properties of the almond flours of 12 mango varieties from savannah zones of Cameroon (Central Africa) are assessed in order to highlight their potential use in breadmaking, through their effect on dough rheology. The compositions of almonds display starch as the maj...

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Detalles Bibliográficos
Autores principales: Zomegni, Gaston, Saidou, Clement, Mbougueng, Pierre Désiré, Ndjouenkeu, Robert
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Hindawi 2022
Materias:
Research Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9822758/
https://www.ncbi.nlm.nih.gov/pubmed/36618763
http://dx.doi.org/10.1155/2022/5899749

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9822758/
https://www.ncbi.nlm.nih.gov/pubmed/36618763
http://dx.doi.org/10.1155/2022/5899749

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