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没有质的豆蛋糕具有最佳的技术和营养特点

Angela D Carboni1, María C Puppo1,2, Cristina Ferrero1

  • 1CIDCA - Facultad de Ciencias Exactas (UNLP - CONICET), La Plata, Argentina.

Journal of the science of food and agriculture
|March 19, 2024
PubMed
概括

无质 (GF) 蛋糕成功地使用粉 (LF) 开发出来,提高了营养价值和质地. 这些新的GF面包产品为患有乳症的人提供了营养丰富的选择.

关键词:
患有乳性疾病的患者.没有质的蛋糕.在高纤维的高纤维.高蛋白质的高蛋白质的高蛋白质.豆类面粉 豆类面粉混合物设计 混合物设计

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