Coeliac UK and Innovate UK are helping fund research to develop three new plant proteins for gluten-free bread, which Nandi Proteins chairman Neil Crabb says could improve its taste and texture.
Read more about it via https://www.foodnavigator.com/Article/2019/01/31/Plant-protein-alliance-to-improve-structure-and-taste-of-gluten-free-bread?utm_source=RSS_Feed&utm_medium=RSS&utm_campaign=RSS
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