Optimisation of Concentration of Undaria pinnarifida (Wakame) and Himathalia elongate (Sea Spaghetti) Varieties to Effect Digestibility, Texture and Consumer Attribute Preference-Reference-Cited by-同舟云学术

Optimisation of Concentration of Undaria pinnarifida (Wakame) and Himathalia elongate (Sea Spaghetti) Varieties to Effect Digestibility, Texture and Consumer Attribute Preference

Published:2021-08-02 Issue:8 Volume:30 Page:932-943
ISSN:1049-8850
Container-title:Journal of Aquatic Food Product Technology
language:en
Short-container-title:Journal of Aquatic Food Product Technology

Author:

Wilkin Jonathan D.¹^ORCID,Ross Katrina¹,Alric Tiffany²,Hooper Matthew¹,Grigor John V.¹,Chu Boon-Seang¹

Affiliation:

1. Division of Engineering and Food Science, School of Applied Sciences, Abertay University, Dundee, Scotland

2. Veterinary and Agronomy School, VetAgro Sup, Lempdes, France

Funder

Innovate UK

Scottish Funding Council

Publisher

Informa UK Limited

Subject

Aquatic Science,Food Science

Link

https://www.tandfonline.com/doi/pdf/10.1080/10498850.2021.1958114

Reference36 articles.

1. Effects of Cumin and Ginger as Antioxidants on Dough Mixing Properties and Cookie Quality

2. QUALITY STUDY OF SEAWEED CRACKERS (Eucheuma spinosum) RELATION TO CHEMICAL AND ORGANOLEPTIC CHARACTER

3. Who are the future seaweed consumers in a Western society? Insights from Australia

4. Comparative Studies on the Effect of Three Drying Methods on the Nutritional Composition of Seaweed Sargassum hemiphyllum (Turn.) C. Ag.

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