Edible Japanese seaweed, wakame (Undaria pinnatifida) as an ingredient in pasta: Chemical, functional and structural evaluation

Published 2008 View Full Article

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Title
Edible Japanese seaweed, wakame (Undaria pinnatifida) as an ingredient in pasta: Chemical, functional and structural evaluation
Authors
Keywords
-
Journal
FOOD CHEMISTRY
Volume 115, Issue 2, Pages 501-508
Publisher
Elsevier BV
Online
2008-12-26
DOI
10.1016/j.foodchem.2008.12.047

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