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Impact of carrageenan copolymers from two red seaweed varieties on dough and bread quality

Published Online: 2021-06-19

Published Print: 2021-10

Authors

Onyango, Calvin

Luvitaa, Susan Karenya

Lagat, Kibet

K’osambo, Linus
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Text and Data Mining valid from 2021-06-19

Version of Record valid from 2021-06-19
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Article History

Received: 12 March 2021

Revised: 31 May 2021

Accepted: 31 May 2021

First Online: 19 June 2021

Declaration

:

: The authors declare no competing interests.

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