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Short Communication Volume 8 Issue 3
Sensory analysis of heated sodium alginate film flavored with chicken stock
Nestor J Delorenzi, Pablo A Bustia, Emilce E Llopart, German D Baez, Roxana A Verdini
Department of Technology, National University of Rosario, Argentina
Faculty of Biochemical and Pharmaceutical Sciences, National University of Rosario, Argentina
Department of Food Sciences and the Environment, National University of Rosario, Argentina
Rosario Institute of Chemistry, Argentina
Received: April 22, 2018 | Published: May 11, 2018
Citation: Delorenzi NJ, Bustia PA, Llopart EE et al. Sensory analysis of heated sodium alginate film flavored with chicken stock. J Nutr Health Food Eng. 2018;8(3):241-242. DOI: 10.15406/jnhfe.2018.08.00277
©2018 Delorenzi, et al. This is an open access article distributed under the terms of the, which permits unrestricted use, distribution, and build upon your work non-commercially.