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

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

298

Citations

22

References

2008

Year

P. Prabhasankar, N. Bhaskar, Atsushi Hirose, Nimishmol Stephen, Lalitha R. Gowda, Masashi Hosokawa, Kazuo Miyashita

Food ChemistryStructural EvaluationPhytochemistryPhytochemicalEdible Japanese Seaweed

References

	Year	Citations

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