Seaweeds as Ingredients to Lower Glycemic Potency of Cereal Foods Synergistically—A Perspective
Seaweeds are traditional food ingredients mainly in seaside regions. Modern food science and nutrition researchers have identified seaweed as a source of functional nutrients, such as dietary soluble and insoluble fibers, proteins, omega-3 fatty acids, prebiotic polysaccharides, polyphenols, and car...
| 出版年: | Foods |
|---|---|
| 主要な著者: | , |
| フォーマット: | 論文 |
| 言語: | 英語 |
| 出版事項: |
MDPI AG
2022-02-01
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| 主題: | |
| オンライン･アクセス: | https://www.mdpi.com/2304-8158/11/5/714 |