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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