Utilization of X-carrageenan in a high fiber arroz caldo formulation
Based on a traditional formulation of arroz caldo, an experimental formulation incorporated with λ-carrageenan was developed. Three formulations of arroz caldo with varying levels of λ-carrageenan were prepared and subjected to sensory evaluation to determine the maximum possible amount of carrageen...
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| Format: | Thesis |
| Language: | English |
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1997.
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