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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...

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Detalles Bibliográficos
Autores principales:	Nasir, Nor Atikah Husna Ahmad, Yuswan, Mohd Hafis, Shah, Nor Nadiah Abd Karim, Abd Rashed, Aswir, Kadota, Kazunori, Yusof, Yus Aniza
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	MDPI 2023
Materias:	Article
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10379153/ https://www.ncbi.nlm.nih.gov/pubmed/37504409 http://dx.doi.org/10.3390/gels9070531

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