Description
In 2014, Health Canada received a submission to allow the sale of Whole Algal Flour to be used as a partial replacement for cream, milk, eggs/egg yolks and butter/shortening in a variety of foods.
Resources
| Name | Format | Description | Link |
|---|---|---|---|
| Whole Algal Flour to be used as a partial replacement for cream, milk, eggs/egg yolks and butter/shortening in a variety of foods | HTML | Open resource | |
| Whole Algal Flour to be used as a partial replacement for cream, milk, eggs/egg yolks and butter/shortening in a variety of foods | HTML | Open resource |