The effect of K- and 1-Carrageenan on the physicochemical properties, sensory qualities, and shel stability of chocolate cake

The effect of K- and 1-Carrageenan on the physicochemical properties, sensory qualities, and shel stability of chocolate cake

Bibliografiska uppgifter
Huvudupphovsman: Lasquite, Angel Marie Suerte
Materialtyp: Lärdomsprov
Publicerad: 2016.
Ämnen:
K-Carrageenan.
1-Carrageenan.
Cake.
Shelf stability.
Seaweeds.