(Bazlama):β-

Seda Beyaz1, Buket Cetiner2, Kubra Ozkan1

  • 1Department of Nutrition and Dietetics, Health Sciences Faculty, Istinye University, Istanbul 34010, Türkiye.

Foods (Basel, Switzerland)
|February 13, 2025
PubMed
概括

使用大麦和豆面粉开发了功能性巴兹拉玛,从而降低了血糖指数 (GI) 和提高了蛋白质. 这些成分增强了传统平面面包的营养价值和抗氧化特性.

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