Effect of Ripening Stage on Composition, Sensory Qualities and Acceptability of Keitt Mango (Mangifera Indica L.) Chips (Report) Effect of Ripening Stage on Composition, Sensory Qualities and Acceptability of Keitt Mango (Mangifera Indica L.) Chips (Report)

Effect of Ripening Stage on Composition, Sensory Qualities and Acceptability of Keitt Mango (Mangifera Indica L.) Chips (Report‪)‬

African Journal of Food, Agriculture, Nutrition and Development 2011, Sept, 11, 5

Agriculture, Nutrition and Development African Journal of Food
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Publisher Description

INTRODUCTION Mango (Mangifera indica L.), a fruit native to the tropics and sub-tropics belongs to the family Anacardiaceae [1] and is usually consumed for its pleasant taste and flavour [2]. It is a rich source of vitamins A and C as well as dietary fibre.

GENRE
Business & Personal Finance
RELEASED
2011
September 1
LANGUAGE
EN
English
LENGTH
18
Pages
PUBLISHER
Rural Outreach Program
SELLER
The Gale Group, Inc., a Delaware corporation and an affiliate of Cengage Learning, Inc.
SIZE
293.2
KB

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