Nutritional properties of dishes prepared with sub-antarctic macroalgae-an opportunity for healthy eating
In order to promote the use of sub-Antarctic macroalgae as food, three species of seaweeds, Macrocystis pyrifera, Pyropia columbina, and Durvillaea antarctica, were used as ingredients in a variety of dishes such as cochayuyo bread, cochayuyo hamburgers
Published in: | Journal of Applied Phycology |
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Main Authors: | , , , , , , , |
Format: | Article in Journal/Newspaper |
Language: | English |
Subjects: | |
Online Access: | http://hdl.handle.net/10533/227951 https://doi.org/10.1007/s10811-017-1131-5 |
Summary: | In order to promote the use of sub-Antarctic macroalgae as food, three species of seaweeds, Macrocystis pyrifera, Pyropia columbina, and Durvillaea antarctica, were used as ingredients in a variety of dishes such as cochayuyo bread, cochayuyo hamburgers |
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