Evaluation of Physicochemical Properties of a Hydrocolloid-Based Functional Food Fortified with Caulerpa lentillifera: A D-Optimal Design Approach

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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Bibliographic Details
Published in:Gels
Main Author: Nasir N.A.H.A.; Yuswan M.H.; Shah N.N.A.K.; Abd Rashed A.; Kadota K.; Yusof Y.A.
Format: Article
Language:English
Published: Multidisciplinary Digital Publishing Institute (MDPI) 2023
Online Access:https://www.scopus.com/inward/record.uri?eid=2-s2.0-85166343549&doi=10.3390%2fgels9070531&partnerID=40&md5=fab424dad54e4a47077bdf31f2542c0e

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https://www.scopus.com/inward/record.uri?eid=2-s2.0-85166343549&doi=10.3390%2fgels9070531&partnerID=40&md5=fab424dad54e4a47077bdf31f2542c0e

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