According to recent research from Olsztyn, Poland, "Commercially available gluten-free breads are of low quality and have a rapid staling during storage.
According to recent research published in the journalEuropean Food Research and Technology, "The objective of this work was to study the characteristics of three gluten-free bread formulations and the effect of the inclusion of unicellular protein.
Microwave Thawing of Frozen Potatoes January 27/Journal of Technology & Science -- "The objective of this study was to reduce frying time, and hence acrylamide level, of French fries by
Boosting Nutrition and Texture The grain market has been estimated to have grown 17% in 2008, according to market research publisher, Packaged Facts. A quote from its report, “The
In today’s sedentary world, excess fat is a source of calories that consumers generally do not want to consume. Simply taking the fat out of a formulation is impossible, because
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