IOTA-Carrageenan as an additive in pound cake
The effects of the different levels of iota-carrageenan i.e. 0.2%, 0.6%, and 1.2% on pound cake were investigated. Objective and subjective tests showed that 0.2% emerged as the most desired level of carrageenan by weight (of the sample) added in the product. The 0.2% sample was then compared with t...
| Auteur principal: | |
|---|---|
| Autres auteurs: | |
| Format: | Thèse |
| Langue: | English |
| Publié: |
1992.
|
| Sujets: |