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. 2023 Dec 5;12(24):4376. doi: 10.3390/foods12244376

Figure 2.

Figure 2

Effect of cooking on the retention of flavonoid (a) and phenolic (b) compounds in enriched pasta (RI—true retention index, P—powdered WG, E—encapsulated WG, Ex—WG extract. Enrichment levels—(Low–Mid–High): 5–7–9% powdered WG; 3–5–7% encapsulated WG; 20–30–40% WG extract).