The results of Europeâs first ever field trial of a gene edited (GE) variety of wheat have shown a significant reduction of the potential carcinogen acrylamide when the flour is baked.
Read more about it via https://www.foodnavigator.com/Article/2023/02/14/europe-s-first-gene-edited-wheat-trial-produces-up-to-45-less-acrylamide?utm_source=RSS_Feed&utm_medium=RSS&utm_campaign=RSS
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