German company MÃlenchemie has developed an enzyme to improve the cooking tolerance of pasta, which the firm says could save manufacturers in raw material costs.
Read more about it via https://www.foodnavigator.com/Article/2019/01/24/Non-stick-spaghetti-New-enzyme-developed-to-stabilise-overcooked-pasta?utm_source=RSS_Feed&utm_medium=RSS&utm_campaign=RSS
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