Influence of seaweeds on the quality of pasta as a plant-based innovative food

HIGHLIGHTS

• who: Andrea Ainsa and colleagues from the Instituto Agroalimentario de Aragón-IA2-(Universidad de Zaragoza-CITA), Miguel Servet177, Zaragoza, Spain have published the research work: Influence of Seaweeds on the Quality of Pasta as a Plant-Based Innovative Food, in the Journal: Foods 2022, 11, x FOR PEER REVIEW of /2022/
• what: This study evaluated the effect of the incorporation of seaweed on the physicochemical and technological quality of pasta. Due to the abovementioned, this work focused on the use of macroalgae, which in turn are divided into Chlorophyceae, green algae containing chlorophyll a . . .
  

   

  

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