Work

Quality Changes of Dried Lavers during Processing and Storage 3. Changes in Pigments, Trypsin Indigestible Substrates(TIS) and Dietary Fiber Content during Roasting and Storage

Year: 1990

Type: article

Source: Korean Journal of Fisheries and Aquatic Sciences

Authors: Lee Kang-Ho, Ryuk Ji-Hee, In‐Hak Jeong, Jung Woo-Jin

Language: English

Topic: Food Quality and Safety Studies

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

SDG: Zero hunger

Open Access status: closed

OpenAlex ID: W792859637

FWCI:

Cites:

Cited by: 4

Related to: 10