| 摘要 |
Pasta contains by weight (A) eicosapentaenoic acid, docosahexaenoic acid and/or alpha -linolenic acid from an animal or plant source (0.01-0.5%); (B) eggs (0-25%); (C) wheatgerm flour (0-10%); (D) hard wheat grits, wholemeal flour, wheat extract, rice flour, spelt or spelt grits (53.50-98.89%); (E) grapeseed flour (1-11%); (F) butter (0-10%); and (G) vegetable fats or oils (0-10%). |
