Utilization of X-carrageenan in a high fiber arroz caldo formulation
Based on a traditional formulation of arroz caldo, an experimental formulation incorporated with λ-carrageenan was developed. Three formulations of arroz caldo with varying levels of λ-carrageenan were prepared and subjected to sensory evaluation to determine the maximum possible amount of carrageen...
| Hlavní autor: | |
|---|---|
| Médium: | Diplomová práce |
| Jazyk: | English |
| Vydáno: |
1997.
|
| Témata: |