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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| Outros Autores: | , , , |
| Formato: | article |
| Idioma: | eng |
| Publicado em: |
2020
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| Assuntos: | |
| Texto completo: | http://hdl.handle.net/10400.5/19403 |
| País: | Portugal |
| Oai: | oai:www.repository.utl.pt:10400.5/19403 |