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...

Täydet tiedot

Bibliografiset tiedot

Päätekijä:	Urag, Amanda Gaye A. (Tekijä)
Muut tekijät:	Pagulayan, Jin Mark DG (adviser.)
Aineistotyyppi:	Opinnäyte
Kieli:	English
Aiheet:	Cooking (Spirulina) Functional foods. Plant-based milk. Potato milk. Response surface methodology.
Linkit:	Available for University of the Philippines Diliman via Digital Archives. Click here to access