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Nutritional study of Kapparazii powderTM as a food ingredient

  • Published:2013-12-04 Issue:2 Volume:26 Page:1049-1055
  • ISSN:0921-8971
  • Container-title:Journal of Applied Phycology
  • language:en
  • Short-container-title:J Appl Phycol

Author:

Sjamsiah ,Ramli N.,Daik R.,Yarmo M. A.,Ajdari Z.

Publisher

Springer Science and Business Media LLC

Subject

Plant Science,Aquatic Science

Reference41 articles.

1. Almeida N, Hirschi S, Mueller A, Rakesh L (2010) Viscoelastic properties of K-carrageenan in saline solution. J Therm Anal Calorim 102:647–652

2. AOAC (1990) Official methods of analysis, 15th edn. Association of Official Analytical Chemists, Washington, DC

3. AOAC (1995a) Official methods of analysis, 16th edn. Association of Official Analytical Chemists, Washington, DC

4. AOAC (1995b) Official methods of analysis, 16th edn. Association of Official Analytical Chemists, Washington, DC

5. Aziah AAN, Komathi CA (2009) Physicochemical and functional properties of peeled and unpeeled pumpkin flour. J Food Sci 74:5328–5333

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