Utilization of Carrageenan in butter cream cake icing
Based on a simple formulation of buttercream cake icing, an experimental formulation was developed with carrageenan incorporated in it. Six formulation of buttercream cake icing with varying levels of lambda carrageenan incorporation were prepared and subjected to sensory evaluation to determine the...
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| フォーマット: | 学位論文 |
| 言語: | English |
| 出版事項: |
1997
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