Utilization of A-carrageenan in the production of dietary fiber-rich sauce for pancit palabok
A formulation for ancit palabok sauce using 4.70% cornstarch was chosen as "control" through sensory evaluation. Simulation of the product profile of the control sauce came out with a formulation using 2.87% λ-carrageenan. Student's t-test showed no significant difference (α = 0.05) b...
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| Formatua: | Thesis |
| Hizkuntza: | English |
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1997.
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