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,
T.V. Sankar,
Teralandur 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
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