Science · 1 views

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.

Source Phys.org AI Summary Updated 1h 18m ago

Story intelligence Beta

Freshness Fresh Updated 1h 18m ago

Confidence Limited Single-outlet story

Coverage Single outlet

Views 1 Community interest

Read time 1 min ~32 words

AI Summary

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.

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