A study published in Frontiers of Nutrition revealed that adding 2% of blood orange and lemon fibers to wholewheat durum flour was a viable approach to producing high-fiber bread with respectable shelf life.
Read more about it via https://www.bakeryandsnacks.com/Article/2019/06/12/Citrus-peel-boosts-fiber-and-shelf-life-in-bread-Study?utm_source=RSS_Feed&utm_medium=RSS&utm_campaign=RSS
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