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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-...
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| Gepubliceerd in: | Foods |
|---|---|
| Hoofdauteurs: | , , , , |
| Formaat: | Artigo |
| Taal: | Inglês |
| Gepubliceerd in: |
MDPI
2019
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| Onderwerpen: | |
| Online toegang: | 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 |
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