An international group of scientists has pinpointed the genes responsible for the dietary content of white flour, which opens possibilities to manufacturers to satiate the consumers' love of white bread, while critically boosting their fibre intake.
Read more about it via https://www.bakeryandsnacks.com/Article/2020/02/05/Scientists-open-avenue-for-manufacturers-to-one-day-produce-a-high-fibre-white-bread?utm_source=RSS_Feed&utm_medium=RSS&utm_campaign=RSS
No comments:
Post a Comment