Open AccessDietary Supplementation of <i>κ</i>-Carrageenan to Improve the Physio-Chemical and Functional Properties of White Bread
Author(s) -
Maya Raman,
Ammu Dinakaran,
Akshaya Ravindran,
Thazhakot Vasunambisan Sankar,
T.K.S. Gopal
Publication year - 2019
Publication title -
food and nutrition sciences
Language(s) - English
Resource type - Journals
eISSN - 2157-9458
pISSN - 2157-944X
DOI - 10.4236/fns.2019.10871
Subject(s) - carrageenan , chemistry , food science , polysaccharide , dietary fiber , biochemistry