Effects of kappa-carrageenan edible coating on the physico-chemical and sensory properties of kesong puti

Kesong puti is an unripened type of cheese that is usually produced from fresh carabao's milk. Being a product that readily loses its quality characteristics, quality retention of kesong puti is a significant issue that must be dealt with. In this study, the feasibility of kappa-carrageenan (0....

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Bibliografische gegevens
Hoofdauteur: Bawingan, Khaimah Fe E. (Auteur)
Andere auteurs: Francisco, Ma. Leonora dL (adviser.)
Formaat: Thesis
Taal:English
Onderwerpen:
Online toegang:Also available in UP Diliman Digital Archives