Pasta as a Source of Minerals in the Diets of Poles; Effect of Culinary Processing of Pasta on the Content of Minerals

Pasta is a product that requires culinary processing which can affect the content of minerals in the finished product. The study aimed to examine how cooking pasta (1) in salted water (1 teaspoon—16 g of salt per 1 litre of water) or unsalted water and (2) rinsing cooked pasta with running water aff...

Täydet tiedot

Bibliografiset tiedot

Päätekijät:	Karolina Jachimowicz, Anna Winiarska-Mieczan, Ewa Baranowska-Wójcik, Maciej Bąkowski
Aineistotyyppi:	Artigo
Kieli:	Inglês
Julkaistu:	MDPI AG 2021-09-01
Sarja:	Foods
Aiheet:	pasta cereal products minerals culinary processing food technology salt
Linkit:	https://www.mdpi.com/2304-8158/10/9/2131
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