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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Bibliographic Details
Main Author: Fradinho, Patrícia (author)
Other Authors: Raymundo, Anabela (author), Sousa, Isabel (author), Dominguez, Herminia (author), Torres, Maria Dolores (author)
Format: article
Language:eng
Published: 2020
Subjects:
kombu
Psyllium
Laminaria ochroleuca
by-products
celiac
cooking quality
antioxidants
fibre
minerals
Online Access:http://hdl.handle.net/10400.5/19403
Country:Portugal
Oai:oai:www.repository.utl.pt:10400.5/19403

Internet

http://hdl.handle.net/10400.5/19403

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