Structure and quality of pasta enriched with functional ingredients
Typical scanning electron microscopy (SEM) of uncooked dry pasta surface (A) and cross section of cooked pasta (B and C) made from
bread wheat flour (unpublished data). Magnification 3000 (A and C) and 500 (B).
Серьёзный подход у аргентинских учёных. Ну и масштаб изучения впечатляет - 4 из 13 страниц статьи - библиография.
