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Cited article:

Alternation drying and grinding (ADG) technique: A novel approach for producing ripe mango powder

E.B. Djantou, C.M.F. Mbofung, J. Scher, N. Phambu and J.D. Morael
LWT - Food Science and Technology 44 (7) 1585 (2011)
https://doi.org/10.1016/j.lwt.2011.01.022

Rheological and high gelling properties of mango (Mangifera indica) and ambarella (Spondias cytherea) peel pectins

Benoît Bargui Koubala, Germain Kansci, Catherine Garnier, Israël Lape Mbome, Sylvie Durand, Jean‐François Thibault and Marie‐Christine Ralet
International Journal of Food Science & Technology 44 (9) 1809 (2009)
https://doi.org/10.1111/j.1365-2621.2009.02003.x

BIOCHEMICAL AND PHYSICOCHEMICAL PROPERTIES OF FOUR MANGO VARIETIES AND SOME QUALITY CHARACTERISTICS OF THEIR JAMS

GERMAIN KANSCI, BENOIT BARGUI KOUBALA and ISRAEL LAPE MBOME
Journal of Food Processing and Preservation 32 (4) 644 (2008)
https://doi.org/10.1111/j.1745-4549.2008.00204.x