Product Development of Bangus (Chanos chanos) Enriched with Guso (Eucheuma sp.) Chorizo
John Paul R. Pacyao, Daisy A. Hiyos, Nieza G. Salazar, Marlyn B. Llameg & Jessa May D. Marquez · Asian Journal of Food Research and Nutrition · 2025
The research aimed to assess how varying percentages of seaweed gel affect the sensory attributes of Milkfish Sausage. Treatments included a control (Treatment 1) and four experimental groups with different seaweed gel percentages (Treatment 2: 2%, Treatment 3: 4%, Treatment 4: 6...
Open access
Research Article
10.9734/ajfrn/2025/v4i1224