Evaluation of phytochemical, nutritional and sensory properties of high fibre bun developed by utilization of Kappaphycus alvarezii seaweed powder as a functional ingredient
Kappaphycus alvarezii (Kapparezii) is red seaweed with various health benefits. While bread and bun are an excellent convenient food to deliver functional properties to consumers. The objectives of this study are to (i) determine the nutritional properties and phytochemical contents of buns added wi...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2023-08-01
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| Series: | Arabian Journal of Chemistry |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S187853522300415X |