Development of cookies enriched in fibre thanks to algae in Korea

In Korea, seaweed is widely consumed under different forms: boiled, toasted, fried or prepared in soups. Salting and drying are also the most adopted processes to stabilize algae biomass over a long term.

In Korea, seaweed is widely consumed under different forms: boiled, toasted, fried or prepared in soups. Salting and drying are also the most adopted processes to stabilize algae biomass over a long term.

The use of algae in bakery products is still scarce, and this is partly due to the strong m...

This page is reserved for Sensalg' subscribers

and requires a connection to read.

 

More articles

By Sensalg' experts

On reste
en contact

small_c_popup-sensalg

remise à zéro

Purge les infos de segments du mail