Easily extractable carbohydrates in Italian pasta applying pulsed amperometric detection
AN-P-079
pt_PT
<p>Cooked Italian pasta consists of about 30% carbohydrates, mainly starch. Sugars are water soluble and therefore most of them are extracted into the cooking water. This application identifies and quantifies the extractable sugars after water extraction of pasta at 60 °C.</p>
Cooked Italian pasta consists of about 30% carbohydrates, mainly starch. Sugars are water soluble and therefore most of them are extracted into the cooking water. This application identifies and quantifies the extractable sugars after water extraction of pasta at 60 °C.