Edible Japanese seaweed, wakame (Undaria pinnatifida) as an ingredient in pasta: Chemical, functional and structural evaluation
P. Prabhasankar, P. Ganesan, N. Bhaskar, A. Hirose, Nimishmol Stephen, Lalitha R. Gowda, M. Hosokawa, K. MiyashitaVolume:
115
Year:
2009
Language:
english
Pages:
8
DOI:
10.1016/j.foodchem.2008.12.047
File:
PDF, 314 KB
english, 2009