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富含奥卡拉的无质面包:营养,抗氧化和感官特性

Mirjana B Pešić1, Milica M Pešić1, Jelena Bezbradica1

  • 1Institute of Food Technology and Biochemistry, Faculty of Agriculture, University of Belgrade, 11080 Belgrade, Serbia.

Molecules (Basel, Switzerland)
|May 27, 2023
PubMed
概括

这项研究开发了一种生态创新的无质面包,使用大豆副产品okara和麦,大米和小米面粉的混合物. 30%的加丰富的面包获得了高的感官分数和出色的营养和抗氧化物质.

关键词:
具有抗氧化特性 具有抗氧化特性麦 麦 麦 是 一种小米 小米 小米 小米奥卡拉奥卡拉是什么意思类化合物 类化合物米米饭 米饭 米饭 米饭.可持续的粮食生产可持续的粮食生产

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