Food and Nutrition Sciences
Vol.10 No.8(2019), Paper ID 94471, 14
pages
DOI:10.4236/fns.2019.108071
Dietary Supplementation of κ-Carrageenan to Improve the Physio-Chemical and Functional Properties of White Bread
Maya Raman, Ammu Dinakaran, Akshaya Ravindran, Thazhakot Vasunambisan Sankar, Teralandur Krishnaswamy Srinivasa Gopal
Center of Excellence in Food Processing Technology, Kerala University of Fisheries and Ocean Studies, Cochin, India
Center of Excellence in Food Processing Technology, Kerala University of Fisheries and Ocean Studies, Cochin, India
Center of Excellence in Food Processing Technology, Kerala University of Fisheries and Ocean Studies, Cochin, India
Center of Excellence in Food Processing Technology, Kerala University of Fisheries and Ocean Studies, Cochin, India
Center of Excellence in Food Processing Technology, Kerala University of Fisheries and Ocean Studies, Cochin, India
Copyright © 2019 Maya Raman, Ammu Dinakaran, Akshaya Ravindran, Thazhakot Vasunambisan Sankar, Teralandur Krishnaswamy Srinivasa Gopal et al. This is
an open access article distributed under the Creative Commons Attribution
License, which permits unrestricted use, distribution, and reproduction in any
medium, provided the original work is properly cited.
How to Cite this Article
Raman, M. , Dinakaran, A. , Ravindran, A. , Sankar, T. and Gopal, T. (2019) Dietary Supplementation of
κ-Carrageenan to Improve the Physio-Chemical and Functional Properties of White Bread.
Food and Nutrition Sciences,
10, 997-1010. doi:
10.4236/fns.2019.108071.