Seng Bee Ng
Biographic Data
| ID | 9493152 |
|---|---|
| NAME | Seng Bee Ng |
| GIVEN NAMES | Seng Bee |
| FAMILY NAME | Ng |
| SIGNATURE | NG S B |
| AFFILIATIONS | Taylor's University |
| ORCID | 0000-0003-1878-0140 |
| VERIFIED | Yes |
| TOTAL WORKS | 1 |
| TOTAL CITATIONS | 0 |
| WORKS AS AUTHOR | 1 |
| WORKS AS EDITOR | 0 |
| FIRST PUBLICATION YEAR | 2022 |
| LATEST PUBLICATION YEAR | 2022 |
| H-INDEX | 0 |
Valorisation of mango ( Mangifera indica ) kernel as an ingredient of macaron
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 potential, physicochemical properties, and sensory qualities of macaron after substitution of almond flour (AF) with 0% (control, MC-0), 20% (MC-20), 4…
No prominent works on this page.
Valorisation of mango ( Mangifera indica ) kernel as an ingredient of macaron
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 potential, physicochemical properties, and sensory qualities of macaron after substitution of almond flour (AF) with 0% (control, MC-0), 20% (MC-20), 4…
Agricultural and Food Sciences (1 work) · Antioxidant (1 work) · Biochemistry (1 work) · Biochemistry (1 work) · Biology (1 work) · Chemistry (1 work) · DPPH (1 work) · Food Science (1 work) · Food Science (1 work) · Horticulture (1 work)