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....
| প্রধান লেখক: | |
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| অন্যান্য লেখক: | |
| বিন্যাস: | গবেষণাপত্র |
| ভাষা: | English |
| বিষয়গুলি: | |
| অনলাইন ব্যবহার করুন: | Also available in UP Diliman Digital Archives |