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Processing of sugar kelp: Effects on mass balance, nutrient composition, and color

dc.contributor.authorBlikra, Marthe Jordbrekk
dc.contributor.authorRode, Tone Mari
dc.contributor.authorSkåra, Torstein
dc.contributor.authorMaribu, Ingrid
dc.contributor.authorSund, Randi
dc.contributor.authorVaka, Mette Risa
dc.contributor.authorSkipnes, Dagbjørn
dc.date.accessioned2024-07-04T07:50:27Z
dc.date.available2024-07-04T07:50:27Z
dc.date.created2024-06-26T11:17:47Z
dc.date.issued2024
dc.identifier.citationLebensmittel-Wissenschaft + Technologie. 2024, 203 1-10.en_US
dc.identifier.issn0023-6438
dc.identifier.urihttps://hdl.handle.net/11250/3137957
dc.language.isoengen_US
dc.titleProcessing of sugar kelp: Effects on mass balance, nutrient composition, and coloren_US
dc.title.alternativeProcessing of sugar kelp: Effects on mass balance, nutrient composition, and coloren_US
dc.typeJournal articleen_US
dc.typePeer revieweden_US
dc.description.versionpublishedVersion
dc.source.pagenumber1-10en_US
dc.source.volume203en_US
dc.source.journalLebensmittel-Wissenschaft + Technologieen_US
dc.identifier.doihttps://doi.org/10.1016/j.lwt.2024.116402
dc.identifier.cristin2279039
dc.source.articlenumber116402en_US
cristin.ispublishedtrue
cristin.fulltextoriginal
cristin.qualitycode1


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