Brown seaweed as a food ingredient contributing to an adequate but not excessive amount of iodine in the European diet. A case study with bread

Author(s)

• Simon Ballance
• Anne Rieder
• Øystein Arlov
• Svein Halvor Knutsen

Affiliation

• SINTEF Industry / Biotechnology and Nanomedicine
• Nofima, Norwegian Institute of Food, Fisheries and Aquaculture Research

Issue

14

DOI

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