Seaweed-derived snack foods: products and processing

Author:

Jayakody Mayushi Malshika,Vanniarachchy Mihiri Priyanwadha Gunathilake

Publisher

Elsevier

Reference54 articles.

1. Extrusion cooking technology: Principal mechanism and effect on direct expanded snacks - an overview;Ajita;International Journal of Food Studies,2017

2. An unusual halogenated meroditerpenoid from Stypopodium flabelliforme: Studies by NMR spectroscopic and computational methods;Areche;Phytochemistry,2009

3. Handbook of ready to eat extruded snacks;Bharat,2021

4. Who eats seaweed ? An Australian perspective who eats seaweed ? An Australian perspective;Birch;Journal of International Food & Agribusiness Marketing,2019

5. Motivational differences in food orientation and the choice of snacks made from lentils, locusts, seaweed or “hybrid” meat;Boersema,2019

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