Brown seaweed flour enhances nutritional value and digestibility of gluten-free cookies
Flour made from the brown seaweed Sargassum filipendula can increase the nutritional value and digestibility of gluten-free cookies. This conclusion is based on a study published in the journal Food Research International.
Image: Phys.org
Flour made from the brown seaweed Sargassum filipendula can increase the nutritional value and digestibility of gluten-free cookies. This conclusion is based on a study published in the journal Food Research International.
Originally published at Phys.org
