Use of Chondrus crispus Stakehouse Hydrolysate for Functional, Nutritional, and Potential Bioactive Health Benefits and Demonstration of Use as an Emulsifier in Selected Baked Goods.
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| Title: | Use of Chondrus crispus Stakehouse Hydrolysate for Functional, Nutritional, and Potential Bioactive Health Benefits and Demonstration of Use as an Emulsifier in Selected Baked Goods. |
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| Authors: | Bhati, Dolly1, Hayes, Maria2, maria.hayes@teagasc.ie |
| Source: | Applied Sciences (2076-3417); Aug2026, Vol. 16 Issue 16, p7900, 27p |
| Database: | Applied Science & Technology Source |
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| ISSN: | 20763417 |
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| DOI: | 10.3390/app16167900 |
