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Milk powder incorporated sponge cake
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Increasing the levels of mango pulp and milk powder in sponge cake had significant impact on the volume, firmness and color. Sensory evaluation showed sponge cake formulated with 50% mango pulp and 10% milk powder to be the most acceptable. Mango pulp and milk powder have high potential as Protein -rich ingredients and can be utilized in the preparation of cake and other bakery products to improve the nutritional qualities.
9p
nguaconbaynhay7
15-08-2020
18
2
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