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

Author:

Prabhasankar P.,Ganesan P.,Bhaskar N.,Hirose A.,Stephen Nimishmol,Gowda Lalitha R.,Hosokawa M.,Miyashita K.

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference31 articles.

1. AACC. (2000). American Association of Cereal Chemists (AACC) Approved methods 54. St. Paul, Minnesota, USA.

2. Official methods of analysis;AOAC,2000

3. Development of high-temperature-dried soft wheat pasta supplemented with cowpea (Vigna unguiculata L. Walp). Cooking quality, color and sensory evaluation;Bergman;Cereal Chemistry,1994

4. Optimization of enzymatic hydrolysis of visceral waste proteins of Catla (Catla catla) for preparing protein hydrolysate using a commercial protease;Bhaskar;Bioresource Technology,2008

5. A rapid method of total lipid extraction and purification;Bligh;Canadian Journal of Biochemistry and Physiology,1959

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