Brine-Processed ICaulerpa lentillifera/I Macroalgal Stability: Physicochemical, Nutritional and Micr...
Brine-Processed ICaulerpa lentillifera/I Macroalgal Stability: Physicochemical, Nutritional and Microbiological Properties
About this item
Full title
Author / Creator
Publisher
MDPI AG
Journal title
Language
English
Formats
Publication information
Publisher
MDPI AG
Subjects
More information
Scope and Contents
Contents
Caulerpa lentillifera is a type of green macroalga that is commonly consumed as fresh seaweed, particularly in Southeast Asia. The effects of different salt types and concentrations on C. lentillifera during brine processing were investigated using table, sea and flower salt at 10–30% levels. The colour and texture of C. lentillifera varied across...
Alternative Titles
Full title
Brine-Processed ICaulerpa lentillifera/I Macroalgal Stability: Physicochemical, Nutritional and Microbiological Properties
Authors, Artists and Contributors
Author / Creator
Identifiers
Primary Identifiers
Record Identifier
TN_cdi_gale_infotracmisc_A774322729
Permalink
https://devfeature-collection.sl.nsw.gov.au/record/TN_cdi_gale_infotracmisc_A774322729
Other Identifiers
ISSN
2075-1729
E-ISSN
2075-1729
DOI
10.3390/life13112112
