The physicochemical, sensory characteristics and storage studies of seaweed (Kappaphycus alvarezii) sorbet
Seaweed (Kappaphycus alvarezii), which can be locally found in Sabah, East Malaysia, was used to develop seaweed sorbet. Seaweed powder was incorporated into sorbet mixes at different percentages (0.5, 1.0, 1.5, 2.0, 2.5, 3.0, 3.5 and 4.0%). The seaweed sorbet contents were found to be low in fat (0...
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| Format: | Thesis |
| Language: | English English |
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2016
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| Online Access: | https://eprints.ums.edu.my/id/eprint/39030/1/24%20PAGES.pdf https://eprints.ums.edu.my/id/eprint/39030/2/FULLTEXT.pdf |