Effect of Cooking Methods on Nutritional Quality of Sea Lettuce (<I>Ulva lactuca</I>) Flakes
Highlight Research • Proximate of Ulva lactuca after cooking treatments were analyzed. The cooking treatments carried out in this study were roasted and boiled-roasted • Protein quality such as in-vitro digestibility, protein solubility, and amino acids composition of Ulva lactuca after cooking t...
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| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Faculty of Fisheries and Marine Universitas Airlangga
2023-01-01
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| Series: | Jurnal Ilmiah Perikanan dan Kelautan |
| Subjects: | |
| Online Access: | https://e-journal.unair.ac.id/JIPK/article/view/36078 |
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