http://www.mdlinx.com/internal-medicine/top-medical-news/article/2016/02/02/11
University of Granada Health Science and Technology News
Researchers
from the University of Granada and from the Research and Development of
Functional Food Centre, along with two Italian universities, have
developed a pasta enriched in fibre and antioxidants, elaborated with
functional flours, in a project partially funded by the CEI BioTic
centre. A single dish of this pasta contributes to 70% of the daily dose
of betaglucans recommended by the European Food Safety Authority.
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