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

Xehetasun bibliografikoak
Egile nagusia: Lasquite, Angel Marie Suerte
Formatua: Thesis
Argitaratua: 2016.
Gaiak:
K-Carrageenan.
1-Carrageenan.
Cake.
Shelf stability.
Seaweeds.