Evaluation of physicochemical properties of hydrocol-loid-based functional food fortified with Caulerpa lentillifera: a d-optimal design mixture approach
This study introduced a D-optimal design mixture to assess the physicochemical properties of a hydrocolloid-based functional food fortified with C. lentillifera. The combination incorporated vital jelly constituents, including extract (10–15%), sweeteners (20–29%), gelling agents (k-carrageenan and...
| Autores principales: | , , , , , |
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| Formato: | Artículo |
| Lenguaje: | English |
| Publicado: |
Multidisciplinary Digital Publishing Institute
2023
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| Acceso en línea: | http://psasir.upm.edu.my/id/eprint/107792/1/gels-09-00531.pdf |