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Ongoing Work with Seaweed in Food Products
Authors: Hanne Dalsvåg, Guro Møen Tveit, Solveig Uglem at SINTEF Ocean In the SEAFOODTURE project, we aim to valorise seaweed as a source of proteins to produce sustainable, high value and high nutritional quality food products. This will be done by developing protein-rich seaweed extracts that will be tested as ingredients in different food prototypes.…
