Cargando…
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-...
| Autores principales: | , , , , |
|---|---|
| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
MDPI
2019
|
| Materias: | |
| 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 |