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

Jonathan D. Wilkin^*, Katrina Ross, Tiffany Alric, Matthew Hooper, John V. Grigor, Boon Seang-Chu

^*Corresponding author for this work

SAS-EFS-Food & Drink

Research output: Contribution to journal › Article › peer-review

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Data for: Optimisation of concentration of Undaria pinnarifida (Wakame) and Himathalia elongate (Sea Spaghetti) varieties to effect digestibility, texture and consumer attribute preference
Wilkin, J. (Creator), Grigor, J. (Contributor), Chu, B. (Contributor) & Ross, K. (Creator), Abertay University, 21 Dec 2021
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