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Supansa Y. Westman

Lund University

Box 117

Lund, SC S221 00

Sweden

SCHOLARLY PAPERS

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Scholarly Papers (1)

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Sensory and Physical Characterization of Cream Cheese and Baobab Spreads Containing Seaweed (Alaria Esculenta) and Effect of Lab Fermentation on Consumer Acceptance

Number of pages: 33 Posted: 15 Jul 2025
Aikaterina Vasileiou, Astrid Lowies Mølgaard Jensen, Supansa Y. Westman, Dragana Stanojevic, Eva Nordberg Karlsson, Maren Sæther, Lilia Ahrne and Wender Bredie
University of Copenhagen, University of Copenhagen, Lund University, affiliation not provided to SSRN, Lund University, affiliation not provided to SSRN, University of Copenhagen and Deakin University
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Abstract:

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Alaria esculenta, seaweed fermentation, sensory properties, physical properties, consumer acceptance