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用发芽和未发芽的豆粉提高无质蛋糕质量:比较分析

Sultan Acun1

  • 1Department of Food Processing, Suluova Vocational School, Amasya University, Suluova, Amasya, Türkiye.

Journal of food science
|January 6, 2026
PubMed
概括

发芽的豆面粉显著提高了无质蛋糕的营养和生物活性含量. 发芽的豆面粉为更健康的植物性面包制品提供了一个功能性成分.

关键词:
这是GMBFF.氨基酸档案中的氨基酸.抗氧化剂活性 抗氧化剂活性类化合物 类化合物 类化合物

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