The Influence of Seaweed Composite Flour on the Physicochemical Properties of Muffin
Seaweed has a great potential to be used as an important ingredient in food processing, as it contains a significant content of soluble polysaccharides and has a potential function as a dietary fiber. In this study, seaweed powder (Kappaphycus alvarezii) was incorporated (2–10%) with wheat flour for...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
2018
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| Subjects: | |
| Online Access: | https://eprints.ums.edu.my/id/eprint/23699/1/The%20Influence%20of%20Seaweed%20Composite%20Flour%20on%20the%20Physicochemical%20Properties%20of%20Muffin.pdf |