Data for: Optimisation of concentration of Undaria pinnarifida (Wakame) and Himathalia elongate (Sea Spaghetti) varieties to effect digestibility, texture and consumer attribute preference



    Raw data on two varieties of seaweed (sea spaghetti and Atlantic wakame) on the texture of inclusion in biscuits, the oral processing (in terms of Temporal dominance of sensations) and the absorption of starch.
    Date made available21 Dec 2021
    PublisherAbertay University
    Date of data production2021


    • Seaweed
    • Wakame
    • Sea spaghetti
    • New product development
    • Digestibility
    • Texture

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