Seaweeds as Ingredients to Lower Glycemic Potency of Cereal Foods Synergistically—A Perspective

Seaweeds are traditional food ingredients mainly in seaside regions. Modern food science and nutrition researchers have identified seaweed as a source of functional nutrients, such as dietary soluble and insoluble fibers, proteins, omega-3 fatty acids, prebiotic polysaccharides, polyphenols, and car...

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Detalles Bibliográficos
Autores principales: Lu, Louise Weiwei, Chen, Jie-Hua
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Perspective
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8909722/
https://www.ncbi.nlm.nih.gov/pubmed/35267347
http://dx.doi.org/10.3390/foods11050714

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8909722/
https://www.ncbi.nlm.nih.gov/pubmed/35267347
http://dx.doi.org/10.3390/foods11050714

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