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...

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Detalles Bibliográficos
Autores principales: Jachimowicz, Karolina, Winiarska-Mieczan, Anna, Baranowska-Wójcik, Ewa, Bąkowski, Maciej
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8467960/
https://www.ncbi.nlm.nih.gov/pubmed/34574240
http://dx.doi.org/10.3390/foods10092131

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8467960/
https://www.ncbi.nlm.nih.gov/pubmed/34574240
http://dx.doi.org/10.3390/foods10092131

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