Composition and Functional Effect of Mango (<i>Mangifera indica L</i>.) Almond Flours on Wheat Dough Rheology.

Int J Food Sci · 2022 · PMC9822758 · PMID 36618763

Europe PMC DOI

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highly significantno p-value reported

In addition, the variety of mango and the native or delipidated state of the almond flour do not seem to induce a highly significant effect on the alveographic profiles.

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an increasing trendno p-value reported

The defatting of almond flour results in an increasing trend of “Peak Time” and “Peak Viscosity” which are approaching the values of wheat flour ( Figure 1(b) ).

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