Results about bio-accessibility of bioactive compounds provided by red edible seaweeds may help food technologists to tailor new bio-functional foods, such as functional snacks and to add value to the traditional maize extrusion process.
Results about bio-accessibility of bioactive compounds provided by red edible seaweeds may help food technologiststo tailor new bio-functional foods, such as functional snacks and to add value to the traditional maize extrusion process.