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

Detalles Bibliográficos
Autor Principal:	Lasquite, Angel Marie Suerte
Formato:	Thesis
Publicado:	2016.
Subjects:	K-Carrageenan. 1-Carrageenan. Cake. Shelf stability. Seaweeds.