Edible Brown Seaweed in Gluten-Free Pasta: Technological and Nutritional Evaluation

Seaweed is a novel source of important nutritional compounds with interesting biological activities that could be processed into added-value products, namely gluten-free foods. In this study, two previously developed products obtained from Laminaria ochroleuca processing (liquid extract and a purée-...

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Detalles Bibliográficos
Autores principales: Fradinho, Patrícia, Raymundo, Anabela, Sousa, Isabel, Domínguez, Herminia, Torres, María Dolores
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2019
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6963328/
https://www.ncbi.nlm.nih.gov/pubmed/31783692
http://dx.doi.org/10.3390/foods8120622

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6963328/
https://www.ncbi.nlm.nih.gov/pubmed/31783692
http://dx.doi.org/10.3390/foods8120622

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