(Q56060922)

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Nutritional evaluation of some subtropical red and green seaweeds

article by K.H. Wong & Peter C.K. Cheung published December 2000 in Food Chemistry

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Nutritional evaluation of some subtropical red and green seaweeds (English)

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K.H. Wong

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1

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Peter C.K. Cheung

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2

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publication date

December 2000

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number of pages

8

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Food Chemistry

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volume

71

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issue

4

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page(s)

475-482

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Effect of Grinding and Experimental Conditions on the Measurement of Hydration Properties of Dietary Fibres

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7 January 2021

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Extraction of proteins from material rich in anionic mucilages: partition and fractionation of vanadate-dependent bromoperoxidases from the brown algae Laminaria digitata and L. saccharina in aqueous polymer two-phase systems

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7 January 2021

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Nutritive value of marine algae Laminaria japonica and Undaria pinnatifida

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7 January 2021

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The main seaweed foods in Japan

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7 January 2021

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An examination of factors which may affect the water holding capacity of dietary fibre

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7 January 2021

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A simple turbidimetric method for determining the fat binding capacity of proteins

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7 January 2021

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DOI

10.1016/S0308-8146(00)00175-8

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(Q56060922)

Nutritional evaluation of some subtropical red and green seaweeds

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