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Prabhasankar, P., Ganesan, P., Bhaskar, N., Hirose, A., Stephen, N., Gowda, L.R., Hosokawa, M. and Miyashita, K. (2009) Edible Japanese Seaweed, Wakame (Undaria pinnatifida) as an Ingredient in Pasta: Chemical, Functional and Structural Evaluation. Food Chemistry, 115, 501-508. http://dx.doi.org/10.1016/j.foodchem.2008.12.047
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