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Brown seaweed flour enhances nutritional value and digestibility of gluten-free cookies

Brown seaweed flour enhances nutritional value and digestibility of gluten-free cookies
Phys.org Wednesday 24 June 2026, 02:40 UTC 1 min read
Key Points

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.

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.
Sargassum (ORG) Food Research International (ORG)
Originally published by Phys.org Read original →

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