Development of ready-to-drink (RTD) potato milk enriched with spirulina powder using response surface methodology (RSM)

The study aimed to develop a ready-to-drink potato milk enriched with spirulina. Specifically, it evaluated the effect of different amounts of spirulina and carrageenan powders on the physicochemical properties and consumer acceptability of the product using response surface methodology. The amount...

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Dades bibliogràfiques

Autor principal:	Urag, Amanda Gaye A. (Autor)
Altres autors:	Pagulayan, Jin Mark DG (adviser.)
Format:	Thesis
Idioma:	English
Matèries:	Cooking (Spirulina) Functional foods. Plant-based milk. Potato milk. Response surface methodology.
Accés en línia:	Available for University of the Philippines Diliman via Digital Archives. Click here to access