Figure 2. Flow diagram for the production of Mango powders (Source: Modified method of Akhter et al. [12].)

From

In vitro Antioxidant Properties of Mango Powder Produced from Blends of Brokin and Julie Cultivars Fortified with Yellow Pea protein hydrolysate

Israel Okpunyi Acham, Moses Terkula Ukeyima, Samuel Ahemen, Abraham Tartenger Girgih, Rotimi E. Aluko

American Journal of Food and Nutrition. 2018, 6(3), 60-66 doi:10.12691/ajfn-6-3-1