Diogo Salvati1, Laura Moreno1, Juan Manuel Antolín-Rodríguez1

  • 1Food Technology Area, College of Agricultural Engineering, University of Valladolid, Av. Madrid, 34004 Palencia, Spain.

Gels (Basel, Switzerland)
|December 24, 2025
PubMed
概括

颗粒大小和成分显著影响 durum wheat (Triticum durum) 的加工. 芝麻产生更坚固的凝,具有更高的逆向降解,这对于优化意大利面质地和保质期至关重要.

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