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Beata Biernacka1, Dariusz Dziki1, Renata Różyło2

  • 1Department of Thermal Technology and Food Process Engineering, University of Life Sciences in Lublin, 31 Głęboka St., 20-612 Lublin, Poland.

PubMed
概括

在意大利面中加入麦皮显著增加了纤维和抗氧化剂含量. 含有高达10%的麦的意大利面显示出良好的感官接受度,但更高的水平对质地产生了负面影响.

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