Fermented and unfermented brown macroalgae as partial salt replacers in sodium-reduced dough and bread

Publication details

Journal : European Food Research and Technology , vol. 250 , p. 1573–1585–12 , 2024

Publisher : Springer

International Standard Numbers :
Printed : 1438-2377
Electronic : 1438-2385

Publication type : Academic article

Contributors : Tyl, Catrin; Koga, Shiori; Krook, Johanna Mathilda Liberg; Andersen, Martine Thunestveit; Varela-Tomasco, Paula; Skaret, Josefine; Rieder, Anne

Links :
ARKIV : hdl.handle.net/11250/3122987
DOI : doi.org/10.1007/s00217-024-044...

Research areas

Food from new sources