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Updated: May 30, 2025

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绿色香粉-小麦粉面包替代品的物理化学和风病学特性

Yasmeen M Bashmil1,2, Frank Bekes3, Michael Ruderman2

  • 1Department of Food and Nutrition, Faculty of Human Sciences and Design, King Abdulaziz University, Jeddah 21589, Saudi Arabia.

Plants (Basel, Switzerland)
|January 25, 2025
PubMed
概括

绿色香粉 (GBF) 增强了小麦面团的特性和面包营养. 用GBF取代小麦粉可以提高面团的稳定性,粘度,增加食纤维和耐性粉,延长保质期.

关键词:
在线观看 在线观看 在线观看 在线观看 在线观看在 MixoLab 工作室里,我们进行了 MixoLab 的研究.这就是为什么RSS是RSS.面包的颜色是面包的颜色碎片细胞结构 碎片细胞结构面团类风湿学 面团类风湿学功能性面包面包是一种功能性面包.绿色的香绿色的香

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