Valorisation of mango (Mangifera indica) kernel as an ingredient of macaron: Sensory acceptance and physicochemical properties
Purpose Mango seed, an agricultural food (agri-food) waste obtained during mango processing is generally discarded and causes environmental stress. In the present study, mango kernel was processed into flour and incorporated into macaron formulation. This study aimed to investigate the antioxidant p...
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| Main Authors: | , , , , , , |
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| Format: | Article |
| Published: |
Emerald
2022
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| Subjects: | |
| Online Access: | http://eprints.um.edu.my/41808/ |
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| Institution: | Universiti Malaya |