Incorporation of low salt fermented green mussel (Perna viridis) sauce residue in shortbread (butter cookie)

Incorporation of low salt fermented green mussel (Perna viridis) sauce residue in shortbread (butter cookie)

Bibliographic Details
Main Author: Dordas, Ma. Kathrina F.
Format: Thesis
Language:English
Published: 2019.
Subjects:
Green mussel.
Perna viridis.
Shortbread cookie.
Low salt fermented mussel sauce.
Proximate analysis.
Product development.