Evaluation of physicochemical properties of hydrocol-loid-based functional food fortified with Caulerpa lentillifera: a d-optimal design mixture approach

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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...

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Bibliographic Details
Main Authors:	Ahmad Nasir, Nor Atikah Husna, Yuswan, Mohd Hafis, Abd Karim Shah, Nor Nadiah, Abd Rashed, Aswir, Kadota, Kazunori, Yusof, Yus Aniza
Format:	Article
Language:	English
Published:	Multidisciplinary Digital Publishing Institute 2023
Online Access:	http://psasir.upm.edu.my/id/eprint/107792/ http://psasir.upm.edu.my/id/eprint/107792/1/gels-09-00531.pdf

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