Algae in food: a general review.
Crit Rev Food Sci Nutr. 2019;59(21):3538-3547. doi: 10.1080/10408398.2018.1496319. Epub 2018 Nov 18.
Crit Rev Food Sci Nutr. 2019.
PMID: 29999416
Review.
Their gelling, thickening and stabilizing properties have led to the development of such products as agar, alginate and carrageenan. Moreover, algae are used in the food industry as food supplements and an addition to functional food. ...Due to their properti …
Their gelling, thickening and stabilizing properties have led to the development of such products as agar, alginate and carrageenan. Moreove …