Physicochemical and Nutritional Characteristics of Cookies Prepared with Untapped Seaweed Ulva intestinalis: An Approach to Value Addition as a Functional Food

The present study was investigated to know the sensory, physicochemical, nutritional and fatty acid properties of seaweed-based cookies prepared with untapped seaweed Ulva intestinalis (UI) from Bangladesh coast. The cookies were formulated with different percentages of UI inclusions both in powdere...

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Detalles Bibliográficos
Autores principales: Mohibbullah, Md., Amin, Al, Talha, Md. Abu, Baten, Md. Abdul, Rana, Md. Masud, Sabuz, Ashfak Ahmed, Newaz, Asif Wares, Choi, Jae-Suk
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9819063/
https://www.ncbi.nlm.nih.gov/pubmed/36613424
http://dx.doi.org/10.3390/foods12010205

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9819063/
https://www.ncbi.nlm.nih.gov/pubmed/36613424
http://dx.doi.org/10.3390/foods12010205

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