Utilization of carrageenan in low-calorie gelatin dessert
Low-calorie carrageenan-gelatin desserts with varying levels of incorporation of carrageenan were prepared and subjected to sensory evaluation to find the optimum amount of carrageenan applicable to the product. Results showed that the product with 4% carrageenan incorporation was most acceptable. I...
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| Format: | Thesis |
| Language: | English |
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1995.
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