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

Client

• Research Council of Norway (RCN) / 294946
• Nofima AS / 12760

Author(s)

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

Affiliation

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

DOI