Brown seaweed flour enhances nutritional value and digestibility of gluten-free cookies (IMAGE)

Fundação de Amparo à Pesquisa do Estado de São Paulo

Brown seaweed flour enhances nutritional value and digestibility of gluten-free cookies

Caption

Even with an addition of just 1%, the seaweed significantly increased the phenolic compound content and antioxidant activity of the cookies 

Credit

Bruna Lago Tagliapietra

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