A polyphenol-rich extract from tara pods may reduce the formation of acrylamide in âhallullaâ bread by 85%, says a new study from Chile.
Read more about it via https://www.foodnavigator-latam.com/Article/2018/06/21/Tara-pod-extract-may-slash-acrylamide-levels-in-bread-Study?utm_source=RSS_Feed&utm_medium=RSS&utm_campaign=RSS
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