Chemical, Rheological, Sensory Properties of Pan Bread Fortified with Mango Pulp Fiber and Its Effect on Diabetic Rats

Faculty	Agriculture	Year:	2018
Type of Publication:	ZU Hosted	Pages:
Authors:
Journal:	The 3rd International 5th Scientific Conference , Faculty of Specific Education, Ain Shams University	Volume:

Keywords :	Chemical, Rheological, Sensory Properties , , Bread Fortified
Abstract:	This study was carried out to investigate the effect of mango pulp fiber (MPF) at different levels (0, 5, 10, 15 and 20%) on the chemical composition, rheological, physical and sensory properties of pan bread. The antidiabetic activity of p

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