Sensory and physical characterization of cream cheese and baobab spreads containing seaweed (Alaria esculenta) and effect of LAB fermentation on consumer acceptanceAikaterina Vasileiou, Wender L.P. Bredie, Maren Sæther et al.|Future Foods|2025Cited by 4
Submerged and Solid-State Fermentation of the Brown Seaweed Alaria esculenta by Lactiplantibacillus plantarum and Effects on Nutritional qualitySupansa Y. Westman, Eva Nordberg Karlsson, Thamani Freedom Gondo et al.|SSRN Electronic Journal|2025Cited by 0