Newcastle University researchers say adding the tasteless extract, called alginate, would increase the fibre content of pies, burgers and cakes.
Newcastle University researchers say adding the tasteless extract, called alginate, would increase the fibre content of pies, burgers and cakes.
纽卡斯尔大学的研究者们说，添加一种叫作“藻酸盐”的没有味道的精华能够增加派、汉堡和蛋糕中纤维的含量。