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Updated: Jul 23, 2025

High-throughput, Microscale Protocol for the Analysis of Processing Parameters and Nutritional Qualities in Maize Zea mays L.
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不同的小麦粉和面包品种中的元素含量

María Nerea Fernández-Canto1, María Belén García-Gómez1, Sonia Boado-Crego1

  • 1Areas of Nutrition and Food Science and Food Technology, Department of Analytical Chemistry and Food Science, Faculty of Science, University of Santiago de Compostela, 27002 Lugo, Spain.

Foods (Basel, Switzerland)
|July 11, 2023
PubMed
概括

在"Pan Galego"面包中使用的当地"Caaveiro"小麦品种显示出有前途的营养特征. 它的面粉和由此产生的面包具有显著的基本元素含量,这有助于其独特的特征.

关键词:
加利利的面包,就是加利利的面包.这是一种本土的栽培品种.精炼的精炼,就是精炼的精炼.全谷物 全谷物 全谷物Caaveiro 的意思

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