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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...
| Autores principales: | , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
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MDPI
2022
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| 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 |