Ładuje się......
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-...
Zapisane w:
| Wydane w: | Foods |
|---|---|
| Główni autorzy: | , , , , |
| Format: | Artigo |
| Język: | Inglês |
| Wydane: |
MDPI
2019
|
| Hasła przedmiotowe: | |
| Dostęp online: | https://ncbi.nlm.nih.gov/pmc/articles/PMC6963328/ https://ncbi.nlm.nih.gov/pubmed/31783692 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3390/foods8120622 |
| Etykiety: |
Dodaj etykietę
Nie ma etykietki, Dołącz pierwszą etykiete!
|