Reduced calorie, high fiber pasta
作者： Carleton Georges Merritt , Stephen Russel Gillmore
DOI:
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摘要: The invention relates to a method for preparing low calorie pasta product comprising glutinous flour, an added fiber source, reducing agent, and water. use of agent in the neutralizes oxidizers present or on surface source whereby improved texture mouth feel high fiber-containing is achieved. amount corn fiber, soy oat etc. can be up about 30 percent by weight without adverse effect paste color. By replacing some flour with bulk content reduced.
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