Evaluation of Physicochemical Properties of a Hydrocolloid-Based Functional Food Fortified with Caulerpa lentillifera: A D-Optimal Design 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...
| 發表在: | Gels |
|---|---|
| 主要作者: | |
| 格式: | Article |
| 語言: | English |
| 出版: |
Multidisciplinary Digital Publishing Institute (MDPI)
2023
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| 在線閱讀: | https://www.scopus.com/inward/record.uri?eid=2-s2.0-85166343549&doi=10.3390%2fgels9070531&partnerID=40&md5=fab424dad54e4a47077bdf31f2542c0e |