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This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License
Noriko Komatsuzaki1, Sayoko Arai1, Shinobu Fujihara1, Jun Shima2, Rathnayake Saman Wijesekara3 and M. Dileepa S. T. de Croos3
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DOI:10.17265/2161-6264/2019.05.005
1. Department of Human Nutrition, Seitoku University, 550 Iwase Matsudo, Chiba 271-8555, Japan
2. Faculty of Agriculture, Ryukoku University, 1-5 Yokototani, Seta Oe-Cho, Otsu, Shiga 520-2194, Japan
3. Department of Aquaculture and Fisheries, Faculty of Livestock, Fisheries and Nutrition, Wayamba University of Sri Lanka, Gonawila (NWP) 60170, Sri Lanka
Kappaphycus alvarezii, Saccharomyces cerevisiae, organic acids, bread making.